Zucchini Tuscano

Serves 2

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

Directions:

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!