Zucchini Ratatouille

I made a pretty simple dish this week that I'm absolutely in love with. It's perfect right now, as it's only comprised of three things, zucchini, tomatoes, and parmesan, two of which are in season as I write this.
First, pre-heat the oven to 350 degrees F. Next, cut 3 smaller zucchini's into circles, probably about 1/8" thick. Layer the zucchini's around the bottom of a round deep dish pan (you can use a casserole dish, a cake pan, whatever).Next, cut tomato slices (I used 3 medium size tomatoes) about 1/4" thick. Layer these on top of the zucchini. Sprinkle liberally with sea salt and course black pepper.Finally, top the whole thing with shredded parmesan cheese (~1 cup). It would be especially melty if you grind your own parmesan from a block using something like a Zyliss grater, but I didn't have that on hand, so I just used pre-shredded. Tuck the whole thing into the oven, and bake for 35 minutes. The cheese should be a bit browned on top, the tomatoes should be warm and juicy, but the zucchini should still be semi-crisp to the bite (just the way I like it; I can't stand mushy zucchini). Seriously, this is so good. You need to try it. Now.