Place the slices in a bowl and sprinkle with salt. Let them rest for about 15 minutes to release the excess liquid.
Meanwhile, cut the zucchini, tomato, potato, and red onion into slices about 0.5 cm thick.
It’s important that all the slices are as uniform as possible so they cook evenly.
In another bowl, combine the breadcrumbs with paprika, black pepper, dried Italian herbs, and grated Parmesan cheese. Stir well until all ingredients are well combined.
Grease a baking dish, preferably glass (like a Marinex dish), with a generous amount of olive oil.
Begin assembling by alternating the vegetable slices with the cheese pieces, placing them side by side, upright, until the entire dish is filled.
Finish by drizzling olive oil and sprinkling the breadcrumb mixture over the assembled vegetables.
Bake in a preheated oven at 190°C (375°F) for about 45 minutes, or until the vegetables are cooked through and lightly browned on top.
