Method

• 1.
  Start by making a batch of pasta dough, then place in the fridge to rest. Heat 1 tbs oil in a large deep casserole over medium heat. Add the onion, garlic and basil stalks, then reduce heat to medium-low and cook, stirring, for 10-12 minutes until very soft and golden.
• 2.
  Heat remaining 1 tbs oil in a separate large frypan over high heat. In batches, fry the zucchini, stirring, for 4-5 minutes until golden and crispy. Transfer to the casserole. Add basil leaves and stock.
• 3.
  Season, then increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 25 minutes or until reduced, thickened and zucchini has broken down. Remove from heat and add cheeses and lemon juice. Season
• 4.
  Meanwhile, to prepare pasta dough, cut dough into four equal pieces, then enclose 3 portions in plastic wrap and set aside. Start on the thickest setting of your pasta machine.
• 5.
  Flatten dough with your hands and run it through the machine 2-3 times, folding it in half each time until elastic. Keep rolling the pasta sheet through each setting, dusting with a little our as you go and reducing the thickness each time, until 2mm thick. Place the pasta on a our-dusted tray and cover with a clean tea towel while you roll out the remaining pieces.
• 6.
  Preheat the oven to 180°C. Grease a 30cm x 25cm roasting pan. Spread a 1cm-thick layer of zucchini mixture over the base of the pan, then tear over pasta sheets. Repeat layering until you have used all the zucchini mixture and pasta, nishing with a little zucchini mixture.
• 7.
  Sprinkle over lemon zest, extra parmesan and a little black pepper, then nish with a drizzle of oil. Bake for 35-40 minutes until golden and bubbling.
• 8.
  Set aside for 5 minutes to cool slightly, then serve with a green salad.