Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray. In food processor, blend crushed tomatoes and juice, broth, and garlic.

Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 1 tsp olive oil, 2 Tbsp oregano, 1 tsp salt, and 1/2 tsp pepper.

Heat a pan over medium heat. Add the zucchini, salt to taste, crushed red pepper and 1 tsp oregano. Stir to combine and cook through (about 5 minutes).

Slice your tomatoes into 1/4 inch thick slices.

Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices.

Pour in pasta mixture.

Add zucchini mixture over the pasta.

Arrange remaining tomatoes on top. Drizzle with remaining olive oil (about 1-2 tsp).

Bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked.

As soon as you pull the pasta out of the oven, sprinkle the top with the parmesan or mozzarella cheese. Let the cheese melt, and cool for 5 minutes before serving.