Zucchini Parmigiana

2 tablespoons extra virgin olive oil

110g (4oz) sliced onions

1 clove of garlic, crushed

900g (2lbs) very ripe tomatoes in Summer, or 2 tins (x 14oz) of tomatoes in Winter, but peel before using

salt, freshly ground pepper and sugar to taste

900g (2lbs) zucchini or courgettes (same thing, different name!)

flaky sea salt and freshly-ground black pepper

3 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes or more if you fancy but don’t overdo it

1 tablespoon basil, chopped

110g (4oz) of grated Parmesan

1 x 25 x 30.5cm (10 x 12 inches) rectangular gratin dish