Baked zucchini with cheese - a quick meal for dinner

1. I line a baking sheet with paper, which I also grease with oil. I cut the zucchini into thin rounds and put them on a baking sheet.
2. Mash a clove of garlic and mix it with a spoonful of oil and spread it on the zucchini. I put a pinch of pepper on each round (you don't have to). Then I put a piece of mozzarella, sprinkle with freshly grated parmesan and bake until light brown. They bake quickly, you need to watch them (follow your own oven - every oven bakes differently).
3. Note: Do not salt the zucchini before baking, so that they do not release too much juice. Parmesan cheese is salty enough, and if the baked zucchini still seems not salty enough to someone, they can add salt on their plate. I like yellow zucchini the most, it has such a milder taste. Over the years that we have been growing zucchini in the garden, we have had, in addition to green and yellow, for example, white and striped zucchini or even tiny round zucchini, but I don't see any difference in their taste. Only the yellow zucchini has a slightly different taste than the others. You can add another type of cheese (according to your taste), this combination worked best for me.

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