2 zucchini, trimmed and sliced
2 cloves garlic, finely minced
¼ cup leek (green part only), finely diced
1½ pounds San Marzano tomatoes
1 teaspoon salt
¼ teaspoon black pepper, freshly cracked
1 sprig oregano, chopped
1 sprig thyme, chopped
1 lemon, zested and juiced
¼ cup goat milk cheddar cheese, freshly grated
6 tablespoons olive oil, as needed
¼ cup curly parsley, coarsely chopped
Preheat the oven to 375°F.
Preparing the vegetable seasoning: In a mortar and pestle, grind the garlic, salt, fresh thyme, oregano and black pepper until it forms a coarse paste.
Preparing the vegetables:
Line a deep dish with parchment paper. Grease with a little olive oil.
Combine the tomatoes and zucchini in a large bowl. Add the vegetable seasoning, leeks and lemon. Toss until well coated. Arrange the vegetables in one layer, by overlapping them. Drizzle with more olive oil. Cover with aluminum foil and bake for 30 minutes at 375°F. Remove the aluminum foil and sprinkle with cheese. Bake for an additional 20 minutes until browned.
Remove from the oven and allow to cool for 10-15 minutes. Sprinkle with parsley.
Serve warm or at room temperature.