Simple Zucchini "Lasagna"

What seemed like way too much zucchini is quickly used up in moist zucchini bread, savoury zucchini rolls, zucchini-pesto pizza, dried zucchini chips, zucchini frittata, and zucchini “lasagna”.  A mountain of kale can be turned into kale-kopita with phyllo, feta and mozzarella, which can be eaten right away or frozen for later.  But this simple zucchini "lasagna" is our easiest go-to for a quick meal.

Simple Zucchini “Lasagna”  
2 medium zucchini, sliced in 1/2 inch rounds  
2-4 cups tomato sauce (if unseasoned then add salt, pepper and fresh basil)
1-3 cloves garlic, shredded or sliced  
handful fresh basil or oregano, chopped finely
1-2 cups cheese of choice (ricotta, shredded mozzarella, feta)  

Layer zucchini, sauce and cheese in a 8x12 glass pan, alternating layers until you have used up the zucchini.  Top with additional layer of mozzarella.  Bake at 375C for about 30 minutes, until sauce is bubbling and cheese is golden.  Serves 4.