• 2 medium zucchini
• 1 can (14.5 ounces) diced tomatoes with juice
• 2 teaspoons garlic powder or 8 cloves garlic
• 1/2 teaspoon salt
• 1 tablespoon parmesan cheese

1. Preheat oven to 375 degrees.

2. Wash and slice the zucchini.

3. Lay zucchini in a pie pan and pour tomatoes and juice over the top.

4. Sprinkle garlic powder, salt, and cheese on zucchini.

5. Bake uncovered for 35 to 40 minutes.

Refrigerate leftovers within 2 hours.