Wash the zucchini and cut it into spaghetti with a spiralizer or vegetable sharpener.

Heat the olive oil in a pan with crushed garlic clove, then add the noodles and sauté stirring constantly for 5-7 minutes. If you are using the grated garlic add it with the zoodles.

Once the zoodles are slightly soft but still crunchy add the peas and the tomato passata. Season with salt and pepper, cook for a couple of minutes more after the sauce starts bubbling, then turn off the heat.

Transfer the zoodle and pea mixture to a 8-inch/20 cm round tin, sprinkle with bread crumbs, then top with vegan grated cheese and finish with an extra drizzle of vegetable oil.

Bake in a 200°C (390°F) preheated oven for 40-45 minutes or in the air fryer at 215°C (420°F) for 15-20 (or until the top is crispy to your liking).

Serve warm or at room temperature with a slice of toasted sourdough bread.