Preheat oven to 375 degrees.

In a large bowl, toss zucchini, corn flour, oregano, 1/4 teaspoon each salt and pepper, and 1/2 tablespoon olive oil until all surfaces of zucchini are covered.

Grease a foil-lined baking sheet with olive oil, and arrange zucchini slices in a single layer. Bake for about 20 minutes, or until zucchini is tender and slightly browned.

Meanwhile heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add onion and salt and pepper to taste, and cook until translucent, about 10 minutes.

Add garlic and tomatoes. Cook until tomatoes break down in both texture and size, about 5 minutes. Remove from heat and set aside.

To assemble, alternate rough layers of tomato mixture and zucchini (two layers of each is probably good). Serve drizzled with olive oil and garnish with basil.