Wash and cut ends of the zucchinis. Using a vegetable spiraliser, spiralise the zucchini into thin noodle-shaped strands (use the smallest setting for a spaghetti-like cut). Place the noodles in a colander, sprinkle lightly with salt, and let drain for 10 minutes. Pat dry with paper towels before cooking.

Heat broiler (grill) to 500°F / 260°C. Position oven rack about 6 inches from the heating element. Using a large baking sheet with a raised 1-inch lip, arrange the tomatoes and broil for about 3 minutes, turning once the skin is charred. Remove from oven.

Place tomatoes in a food mill with a bowl beneath it and turn several times until all of the tomatoes are pureed. If you don't own a food mill, you can puree the tomatoes in a blender. Set bowl aside.

In a large sauté pan, heat 2 tablespoons (30ml) of olive oil over medium-high heat; add ground chicken and season with salt and pepper, then cook until the chicken is slightly brown, breaking the meat with a stiff spatula as it cooks.

Add the finely chopped shallot and minced garlic, then continue to cook for approximately 2 minutes, stirring frequently, before adding the roasted tomato purée and tomato paste. Reduce heat to low and simmer for 10 minutes until the sauce thickens slightly. Taste and adjust salt as needed. Stir in the minced basil and remove from heat.

In a separate sauté pan, heat the remaining 2 tablespoons (30ml) of olive oil over medium-high heat. Add the drained zucchini noodles and toss for 1-2 minutes until just warmed through — do not overcook or they will release water and become mushy. Season with a small pinch of salt and pepper. Divide the noodles between two pasta bowls, spoon the ground chicken sauce over the top, and finish with freshly grated Parmesan cheese.