Preheat the oven to 180 °C and line a 23×23 centimeter square baking pan with parchment paper.

Wash the zucchini and cut into rounds 3–4 millimeters thick.

Add a small amount of oil to the pan, lay half the zucchini rounds in the pan and season with olive oil and salt, then lay the remaining zucchini rounds in the pan and season again with oil and salt.

Bake in the oven until the zucchini is soft, dried out slightly and turned golden brown.

Remove the zucchini from the pan and remove the parchment paper.

Spread a layer of half the pesto on the bottom of the pan, then a layer of half the zucchini, followed by half the mozzarella cheese and 50 grams of Parmesan cheese. Then repeat layers of zucchini, pesto, mozzarella cheese and Parmesan cheese. Drizzle with olive oil to taste.

Return to the oven for 10–15 minutes, or until the cheese is golden brown and starting to bubble.

At this point, remove the zucchini Parmesan from the oven and let it cool for a few minutes before serving.