Baked Zucchini Tian

In a [10-inch ovenproof skillet], heat olive oil (2 tbsp) over medium heat. Add onions (2 large) and sauté for minutes (10), stirring occasionally until golden and fragrant. Add garlic (10 clove), stirring frequently, until golden. Start 10m timer

Reduce heat to medium-low. Add tomatoes (4 large), lemon (1 small) zest and juice, kosher salt (0.5 tsp), [cracked pepper] and cumin seeds (2 tsp) and ground coriander (1 tsp). Simmer on low for minutes (5) until tomatoes cook down slightly. Start 5m timer

Remove 2/3 of the rustic tomato sauce, placing it in a separate bowl. Leave 1/3 in the skillet.

Spread the remaining tomato sauce (0.5 cup) evenly on the bottom of the pan. Arrange one single layer of zucchini (2 lb) in slightly overlapping concentric circles.

Sprinkle generously with [kosher salt] and [cracked pepper].

Spread another third of the rustic [tomato sauce] over the [zucchini] layer as evenly as possible.

Add the second and final layer of slightly overlapping [zucchini]. Sprinkle with [kosher salt], [cracked pepper] and the rest of the [tomato sauce].

Cover with foil and bake in a 350°F oven for minutes (40). Uncover, shake gently, and bake uncovered for an additional minutes (15). Let stand for minutes (10) before serving. Sprinkle with italian parsley (0.25 cup) and drizzle generously with [olive oil]. Start 55m timer