Zucchini Parmesan

I found this recipe in a magazine on Self Care that appears to have gone out of business.  I can't seem to find anything quite like it online so once again I'm typing something up to pin it.

Zucchini Parmesan

Slice whole zucchini in half lengthwise.  Slice a tiny bit off the bottom so it will lay flat on a greased jelly roll pan or other oven proof dish of appropriate size.  Brush the tops of the zucchini with olive oil and top with garlic or garlic powder.  Top with sliced tomatoes, salt, and pepper (to taste).  Bake at 375 for 20 to 30 minutes, or until soft, sprinkling shredded mozzarella and parmesan cheese during the last 10 minutes of cooking so the cheese melts but does not burn.  You can mix the cheese with a small amount of breadcrumbs or panko if you would like to add some texture to the dish.

(Image from  The Zucchini Diaries)

The image was as close as I could come to the recipe.