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Begin by slicing the zucchini into pieces.
Gently smash the whole head of garlic to release its flavor.
Dice the tomato into small pieces.
In a pan, heat a generous amount of olive oil over medium heat.
Add the sliced zucchini to the pan and season with sea salt and brown pepper, allowing it to brown.
Once the zucchini is browned, add the crushed garlic to the pan.
After the zucchini is cooked, transfer it to a container.
In the container, mix in some fresh basil and the diced tomatoes.
Drizzle in a bit more olive oil and add a splash of water.
Return the zucchini mixture to the pan.
Stir in a small amount of tomato paste, additional basil, grated Parmigiano Reggiano, and a pinch of pepperoncino.
Finally, plate the dish and serve.