|Zucchini||3 Medium, diagonally sliced|
|Boiling salted water||1 Cup (16 tbs) (As Needed)|
|Tomato paste||6 Ounce (1 Can)|
|Part-skim mozzarella cheese||3 , cut into 36 thin pieces (From An 8 Ounce Package)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Garlic powder||To Taste|
|Oregano leaf||1 , crumbled|
1 Parboil zucchini slices in water 1 1/2 minutes, or until crisp and tender; drain on paper towels.
2 Place drained zucchini slices in a single layer on a heatproof dish. Top each with 1 teaspoon tomato paste, then with a piece of mozzarella cheese; sprinkle each slice with 1/2 teaspoon Parmesan cheese; top with garlic powder, leaf oregano and salt.
3 Broil, 4 inches from heat, 3 minutes, or until cheese is melted and zucchini is heated through.