Sauté onion, 1 clove garlic, and thyme in olive oil for a few minutes in a pan.
Chop anchovies, olives, and capers, add to the pan, and let it simmer for a few more minutes.
Add tomato paste, smoked paprika and chili, and mix well.
Add white wine and tamari, and reduce slightly.
Add the chopped peeled tomatoes and let it simmer on low heat for about 20 minutes.
Season with sugar, salt, and pepper.
Meanwhile, halve the zucchinis and scrape out the soft center with a teaspoon.
Slice thinly with a mandoline or sharp knife.
Toss slices of day-old bread with olive oil, garlic, and possibly some of the tomato sauce, and bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) until crispy.
Boil the shredded zucchinis in salted water briefly, 2-3 minutes, until slightly tender.
Drain the zucchinis and toss with a bit of extra virgin olive oil.
Serve the zucchini strips with the tomato sauce and freshly grated parmesan on top.
Sprinkle lemon-pine nuts on top.
