Ingredients:

  • 3 medium zucchini (450g), sliced into 1/8-inch rounds
  • 4 medium roma tomatoes (340g), sliced into 1/8-inch rounds
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 3 cloves garlic (15g), minced
  • 2 tbsp unsalted butter, melted
  • 1/2 cup parmesan cheese (50g), freshly grated
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper

Instructions:

  1. Toss the zucchini slices with 1 tsp kosher salt in a bowl and let sit for 10–15 minutes to draw out moisture. Use paper towels to firmly blot each slice dry.
  2. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round baking dish with olive oil.
  3. Arrange the zucchini and tomato slices vertically, alternating them in a tight, overlapping spiral pattern starting from the outside edge moving toward the center.
  4. In a small bowl, whisk together the melted butter, minced garlic, thyme, and black pepper. Drizzle the mixture evenly over the vegetables.
  5. Sprinkle the grated parmesan cheese evenly across the top of the vegetable arrangement.
  6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 20 minutes, or until the cheese is mahogany-colored and the zucchini edges are slightly charred.