I love cooking this recipe in spring and summer, when zucchinis are in abundance. It is so satisfying to turn a few simple, inexpensive ingredients into a healthy dinner. Serve with your favourite side salad.
Set your oven into the grill mode (200 C). cut zucchini lengthwise into thick slices. Place on a baking tray lined with a baking paper. Drizzle both sides of zucchini with olive oil, and season with salt and pepper. Grill for 10 minutes, turning halfway through, until softened and browned.
Heat olive oil in the frying pan, add chopped garlic and cook over a medium heat for a minute. Add canned tomatoes, and season with salt and pepper. Bring to a simmer and cook, stirring occasionally for 5 minutes until slightly reduced.
Assemble the parmagiana - place 1/3 of the zucchini in the base of baking dish. Top with 1/3 of the tomato sauce, then half of the ricotta and basil leaves. Repeat layering with the zucchini, 1/3 of the tomato sauce, remaining ricotta and basil leaves. Finish with a layer of zucchini and tomato sauce.
Mix parmesan and panko breadcrumbs and sprinkle over the top of the dish. Bake for 15 minutes or until golden. Serve with the green salad.