Using a mandeline shave zucchini lengthwise into very thin slices, then cut in 3 ½ inch length. Brush the zucchini lightly with olive oil season with sea salt and fresh thyme and oregano. Cut the tomatoes in half, and each half into thin slices. Spoon dollops of tomato sauce, ricotta and pesto, using 1/33 of each. On top of 3 pieces of seasoned zucchini laid out in a square repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, garnish with basil.