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Preheat oven to 220 C.
Grease a 25cm pie dish.
Slice potatoes and zucchini into very thin slices using a mandolin, food processor or grater.
In a bowl, combine flour, basil, ¾ cup parmesan, salt, and pepper. Add the potatoes and toss to coat.
Layer alternate layers of potatoes/flour mix and zucchini until you have five layers, finishing with a potato layer.
Sprinkle the remaining cheese on top, drizzle with olive oil and bake for 40 minutes or until the potatoes are tender.
Serve in wedges, hot or at room temperature.