Baked Zucchini

1 15-ounce can diced tomatoes
2 tablespoons olive oil plus, divided use
4 cloves garlic, chopped
1 pinch of cinnamon, cumin, parsley and oregano
1 potato, sliced
1 onion, sliced
1 red pepper, sliced
1 zucchini, sliced
sea salt and pepper to taste

Preheat oven to 425.

In a small bowl, mix together diced tomatoes, 1 tablespoon of olive oil, chopped garlic and spices.
In a deep casserole or pie pan, arrange potato slices in a single layer. Top with sliced onion. Continue layering with sliced red pepper and zucchini. Top with tomato sauce. Drizzle with the remaining tablespoon of olive oil, season with sea salt and pepper and bake for 30 minutes.