Method

• 1.
  To make the tomato sauce, heat 2 tbs oil in a large saucepan over medium-low heat. Add onion, garlic and chilli, and cook, stirring occasionally, for 7-8 minutes until onion begins to soften. Stir in tomatoes, plus 1/2 cup (125ml) water and cook, stirring continuously, for 15-18 minutes until the sauce has thickened slightly. Stir in the basil, season to taste and set aside. Preheat oven to 180°C.
• 2.
  Ladle one-third of the tomato sauce into a 1.5L baking tray and set aside.
• 3.
  Meanwhile, place zucchini in a large bowl and lightly toss with 1 tsp salt. Set aside for 15-20 minutes, then brush off excess salt and pat dry with paper towel. Dust zucchini slices liberally in flour and place on a baking tray.
• 4.
  Place a large non-stick frypan with remaining 2 tbs olive oil over high heat. In 3 batches, cook the zucchini for 3 minutes on each side or until lightly golden, adding extra oil in between frying.
• 5.
  Place 1 layer of zucchini on top of the tomato sauce in the roasting pan and sprinkle with 1/4 cup (20g) parmesan. Spoon over another layer of tomato sauce and repeat with remaining ingredients, finishing with remaining 1/2 cup (40g) parmesan. Top with mozzarella and bake for 30 minutes. Switch to the grill setting and grill for 8-10 minutes until golden brown. Scatter over freshly ground black pepper to serve.