I saw this on a food blog not very long ago, only it was done in a skillet. Possibly a cast iron.
But I wanted to make sure this got a nice brown, bubbly broil on the cheese topping, so I went the oven route.
I am pretty sure there is no recipe required for this three-ingredient masterpiece. The photos below should be enough to walk anyone through this. Just be sure to cook the zuchinni on its own for a bit (I did about 15-20 minutes at 375 degrees on a very lightly olive-oil coated cookie sheet*), then add the tomatoes and cheese and broil on low.