One of my favorite childhood dishes and an invention of my mother's that takes advantage of the bounty of zucchini available this time of year. Bake until golden brown and bubbly and serve over your pasta of choice (we like bean thread noodles and red lentil pasta at our house). This is a layered casserole made with local/organic zucchini, local plum tomatoes, organic shredded mozzarella, organic garlic powder, organic oregano, organic black pepper, and Himalayan pink salt.

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