1 zucchini, sliced 4x lengthwise
1 teaspoon avocado oil
¼ teaspoon sea salt
¼ teaspoon Italian seasoning
2 garlic cloves, pressed
Pepper, to taste
12-16 slices of roasted mushrooms
¼ - ½ cup oven roasted or sun-dried tomatoes
Goat, feta or mozzarella cheese
Fresh basil and/or oregano, to garnish
Basil olive oil, to drizzle as a garnish
Pre-heat the oven to 375 degrees.
Slice the zucchini and mushrooms and place them on a stoneware or glass baking dish. In a small bowl, stir together the oil and seasonings.
Spread a little bit of the seasoned oil onto each zucchini slice. Drizzle a tiny bit of oil on each mushroom too.
Bake in the oven for approximately 20-25 minutes until the veggies are getting tender.
Remove from the oven and top the zucchini with the sliced mushrooms, oven roasted or sun-dried tomatoes, cheese and any additional seasonings desired.
Bake again for another 10-12 minutes until the cheese has melted. (I used dairy free feta cheese, and it worked well.)
Remove from the oven and transfer the zucchini to a serving plate. Garnish with basil, oregano and olive oil. Enjoy!