2 lbs zucchini or summer squash- sliced into 1/4 inch disks
1/4 C chopped Italian parsley
In a 10 inch, heavy-bottomed, ovenproof skillet (cast iron works great), heat olive oil until hot on medium heat. Add onions and saute for 10 minutes, stirring occasionally until golden brown and fragrant. Add garlic, stirring more frequently, until garlic is golden.
Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking.
Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl.
Spread the remaining tomato sauce (about 1/2 cup) evenly on the bottom of the pan. Place one single layer of zucchini in slightly overlapping concentric circles.
Sprinkle with a generous pinch of kosher salt and pepper.
Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry.
Add the second and final layer of slightly overlapping zucchini. Sprinkle with salt, pepper and the rest of the tomato sauce.
Cover with foil. Place in 350 F oven for 40 minutes. Uncover and give a good shake, and bake uncovered for an additional 15 minutes. Let stand 10 minutes before serving. Sprinkle with parsley and a give a good drizzle of olive oil.