1Slice the Zucchini lengthwise into 3-4mm thick pieces. Lay the Zucchini slices in a single layer on a large tray, sprinkle generously with Fine sea salt, and let them rest for at least 30 minutes to draw out excess water. Pat them thoroughly dry with paper towels before frying.
2Heat a generous amount of Extra-virgin olive oil in a large frying pan over medium-high heat. Fry the Zucchini slices in batches until golden brown on both sides. Remove the fried Zucchini with a slotted spoon and place them on a plate lined with paper towels to absorb excess Extra-virgin olive oil. Season lightly with Black pepper.
3For the tomato sauce, finely mince the Garlic. In a medium saucepan, heat a tablespoon of Extra-virgin olive oil over medium heat. Add the minced Garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the San Marzano tomatoes, crush them with a spoon, and season with a pinch of Fine sea salt. Simmer the tomato sauce gently for 20-25 minutes, stirring occasionally, until it thickens slightly. Stir in a handful of Fresh basil leaves at the end.
