Ingredients:

  • 2 medium zucchini (about 1 pound / 450g), sliced into ½-inch thick rounds
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 (14 ounce / 400g) can crushed tomatoes
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon dried basil (1g)
  • ¼ teaspoon red pepper flakes (optional) (1g)
  • Salt and black pepper to taste
  • 1 ½ cups shredded mozzarella cheese (about 6 ounces / 170g)
  • ¼ cup grated Parmesan cheese (about 1 ounce / 30g)
  • Fresh basil leaves, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss zucchini rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
  2. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant (about 30 seconds). Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  3. Spoon a small amount of pizza sauce onto each zucchini round. Top with mozzarella and Parmesan cheese.
  4. Bake for 15-20 minutes, or until cheese is melted and bubbly, and zucchini is tender-crisp.
  5. Garnish with fresh basil (if using) and serve immediately.