Step 1

Preheat the oven to 230C/445F.

Step 2

Slice zucchini thinly using a mandoline. Brush zucchini slices with olive oil, season with salt and pepper. Bake on a parchment covered baking sheet, without overlapping, for 12 minutes.

Step 3

In a small saucepan, heat up some olive oil and saute garlic for 30 seconds. Add tomato puree and bring the sauce to a boil. Mix in tomato paste, add basil sprig. Season with some salt and pepper, then cook for 10 minutes. Season with chili flakes.

Step 4

Pour ¼ of the sauce onto the bottom of a small casserole dish. Layer ⅓ of zucchini slices, top with another ¼ of the sauce and sprinkle some parmesan on top. Repeat until the casserole dish is filled.

Step 5

Bake for 30 minutes, let cool down for 10-15 minutes before slicing for serving.