In a non stick frypan with a little olive oil cook the zucchini until they are lightly browned and tender or grill them for an even lighter option.
Pour a little mushroom soup in the bottom of a baking tray then alternate between pasta sheets, vegetable slices and diced mozzarella. There should be enough for about 4 layers depending on the size tray used. The top layer should be a thicker layer mozzarella.
Add the remaining mushroom soup to the sides of the tray then cover tightly the tray with foil and put in the oven at 220 degrees C for about 30 minutes.
Remove the foil and continue cooking for another 10 minutes to get a crispy top.