Step1: Preheat ovenPreheat oven to 375°F (190°C). Slight greasing of the baking dish with olive oil so the casserole does not stick and deepen the flavor.
Step2: Prepare vegetablesSlice the zucchini and the tomatoes into thin, about 1/8 inch thick slices. Uniform slices ensure everything cooks evenly. Using a paper towel, dry the slices of zucchini so that the moisture does not soak into the casserole and make it soggy.
Step3: Season the vegetablesIn a large mixing bowl, combine the sliced zucchini and tomatoes. Add some olive oil, minced garlic, salt, and black pepper. Top it off with your preferred fresh herbs. Mix the ingredients very well until all the vegetables are lightly coated.
Step 4: Layer the Vegetables and CheeseNow, layer the slices of zucchini and tomato in alternating layers in your baking dish. This way, that pretty outlook will be created along with each bite having a bite of both of the veggies. If a thicker texture is desired, add some grated cheese in between those layers in there.
Step 5: Add ToppingsOnce you've completed preparing the layers, sprinkle grated mozzarella and Parmesan cheese on top. If using breadcrumbs as a crunchy top, scatter them with breadcrumbs over the cheese.
Step 6: Bake Cook covered and it will be ready in 25 minutes. When that time has gone by, remove the foil and cook for another 20-25 minutes, so cheese rises and is golden.
Step 7: Cool and ServeLet the casserole stand for a few minutes before serving. You can garnish with a bit more fresh herbs if you like, and voila!