Ingredients
2 medium zucchini
1 can (14.5 ounces) diced tomatoes with juice
2 teaspoons garlic powder or 8 cloves garlic, minced
½ teaspoon salt
1 Tablespoon parmesan cheese
Directions
1. Wash hands with soap and water.
2. Rinse fresh vegetables under running water before preparing.
3. Preheat oven to 375 degrees F.
4. Slice zucchini into rounds, about ½ inch thick. Spread zucchini slices in a pie pan and pour tomatoes and juice over the top.
5. Sprinkle garlic powder, salt, and cheese over zucchini.
6. Bake uncovered for 35 to 40 minutes.
7. Refrigerate leftovers within 2 hours.