Preheat the oven to 180°C.
Blend garlic and parsley in a food processor, then stream in pine nuts, parmesan, and oil until smooth.
Blanch tomatoes in boiling water for 30 seconds, refresh in ice water, peel, and slice.
Griddle sliced and seasoned courgettes for 3 minutes per side until marked.
Place 10cm rings on a tray and layer sliced tomatoes seasoned with pesto inside.
Add basil leaves and a layer of crumbled feta cheese.
Add courgettes and repeat all layers until rings are filled.
Finish stacks with feta and a drizzle of olive oil.
Bake for 12 minutes to warm through.
Serve stacks on plates garnished with olives, basil, and a lemon wedge.