Trim of the very top and bottom of the zucchini. Cut them in half crosswise and then cut them into ¼-inch-thick slabs. Put on a baking sheet and drizzle with the olive oil, sprinkle on ½ teaspoon salt, and freshly ground black pepper. Use your hands to coat everything. Spread them out on the baking sheet. It’s ok if they overlap a little.
Lay the tofu on a separate baking sheet and drizzle with the balsamic vinegar, the remaining ¼ teaspoon salt, and more black pepper.
Bake the zucchini and tofu for 10 minutes.
To assemble, lay half the zucchini in the bottom of a 9x13-inch baking pan in one snug layer. Lay all the tofu,
evenly spaced, on top of the zucchini. Spread half of the tomato sauce over everything. Lay on all of the
Mozzarella in one layer. Lay the remaining zucchini in the pan. Spread on the remaining tomato sauce. Sprinkle
the Parmesan cheese evenly over the top.