Fill a stock pot half ways with cold water, season generously with sea salt and heat with a high heat

Meanwhile, cut 2 zucchinis into 1 cm (between ¼ inch to ½ inch) thick rounds, finely chop 1 small onion, roughly chop 4 cloves garlic and finely grate between 4 to 6 tomatoes to end up with 1 ½ cups (340 grams) tomato sauce

Once the water comes to a boil, add in the sliced zucchini, cook for 4 to 6 minutes, or until al dente, then remove the slices of zucchini from the water and transfer over a wire rack, all in a single layer, let them cool

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the tomato sauce, 2 tbsp (8 grams) finely chopped fresh parsley and season with sea salt & black pepper, mix together and then simmer on a medium heat between 8 to 10 minutes

Meanwhile, transfer the slices of zucchini over some paper towels, all in a single layer, gently pat completely dry

Grease a casserole dish (12 inch x 9 inch / 30 cm x 22 cm) with 1 tbsp (15 ml) olive oil, then place the slices of zucchini into the casserole dish, season with freshly cracked black pepper

Once the tomato sauce has thickened, about 8 to 10 minutes, remove from the heat and spread over the zucchini, making sure to coat the entire top surface

Measure out ½ cup bread crumbs, add in a generous ½ tsp dried oregano and a pinch of sea salt, mix together, spread the mixture over the tomato sauce, once again coating the entire top surface, then drizzle the bread crumbs with a kiss of extra virgin olive oil

Add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

Once the bread crumbs are baked to a golden crust, about 20 minutes, remove from the oven, sprinkle with finely chopped fresh parsley and serve at once, enjoy!