Instructions

1. Coat a baking dish with olive oil or nonstick cooking spray. If you like, sprinkle a finely chopped garlic clove evenly over the bottom of the pan.

2. Rinse the zucchini and tomatoes thoroughly.

3. Trim the bottom and the stem end of the zucchini, then slice it into uniform 1/4- to 1/2-inch slices with a paring knife or chef's knife. Don't peel the zucchini.

4. Cut a thin slice from the stem and bottom of the tomato, then slice the tomato thinly with a serrated knife.

5. Arrange the sliced zucchini in the dish, then cover the squash with the tomato slices.

6. Drizzle a small amount of olive oil over the top of the tomatoes, then sprinkle the tomatoes lightly with salt and pepper, if desired. You can also sprinkle the tomatoes with dried basil or chopped, fresh basil.

7. Sprinkle a thin coating of Japanese breadcrumbs over the tomato slices. Other options include cracker crumbs, regular bread crumbs or seasoned breadcrumbs.

8. Top the crumbs with a grated mozzarella cheese.

9. Place the pan in an oven preheated to 375 degrees Fahrenheit and bake the zucchini for 205 to 30 minutes, or until the squash is tender.

10. Turn the oven to broil and cook the mixture for an additional 2 or 3 minutes, or until the cheese is bubbly and golden brown.