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You need a nonstick, roughly 36cm x 20cm baking tray, with a lip.
Using a mandoline, the cheese slicer of a box grater or a sharp knife, slice the courgettes and onions (both white and green parts) into thin rounds.
If you have courgette flowers, roughly chop them.
Put the sliced vegetables (but not the flowers) in a colander or sieve sitting on a plate and sprinkle over two teaspoons of salt.
Use your hands to scrunch the salt into the vegetables, then leave them to sit for two hours.
The vegetables will release liquid as they sit, but it pays to press down, so as much liquid as possible is released on to the plate (reserve the liquid for now).
Put the sliced vegetables and flowers in a big bowl (should only be half full or the rising will be messy) and add the chickpea flour, parmesan, some salt and a few grinds of pepper, and toss everything together.
It may be that there is still enough moisture in the vegetables that the flour coats them with a sticky, batter-like texture; if not, add a little of the reserved liquid and toss again.
Tip the mixture into the tray and level with your hand – it should be about 1cm deep.
Zigzag the top with olive oil and bake at 200C (180C fan)/390F/gas 6 for 20 minutes.