Wash the zucchini and cut them into thin strips - using a potato peeler is easiest.
Arrange them in a rectangular tray, smeared with oil ahead of time. Grate the tomatoes on a grater, chop a little parsley, add a pinch of salt and a little oil.
Pour this over the zucchini rolls and pour in a little water. Bake at 392°F (200 °C) for 40 min. total. Toward the end, sprinkle a little grated cheese and finish baking.