Start by slicing the zucchini thin – if yours are overgrown like mine, scoop out the spongy seeds that run down the center.Find a casserole dish large enough to fit the slices, then start layering. A couple layers of thin zucchini, some thin slices of onion (any type will do)…and the most important ingredient, the cheese. I used a sprinkling of grated Parmigiano, shredded gruyere, and shredded mozzarella on each layer. As little or as much as you like!I cooked mine for about 30 minutes at 375 degrees F with foil covering it, then removed the foil for the last 15 minutes.You can add herbs to the layers if you like and can vary the cheese as you like. And if you’re like me and not really a huge fan of zucchini, this will turn it into a delight!