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Preheat oven to 350 F.
Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer ⅓ of the mixture to the bottom of a medium round tart dish (or casserole dish).
Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.
Bake the Parmesan zucchini and tomato gratin in a preheated oven for about 35 minutes, or until lightly browned.