Turn oven on to 225°F/110°C/Gas ¼

Cut off both ends of the zucchini, then slice into about ¼ inch/5 millimeters thick planks.

On a cooking sheet lined with parchment, lay each zucchini plank with space between each plank.

Season each plank with salt and olive oil.

Bake for 10 minutes.

Cut a slender sheet of foie gras with boletus edulis  ½ inch/1 centimeter thick if firm enough to cut and lightly fry in a non-stick fry pan with a little olive oil on high for 2-3 minutes on each side. (If the foie gras with boletus edulis is not firm enough to slice, skip this step.)

Put tomato jam on a plate. Place a plank of zucchini on top of the jam.

Add the fried foie gras with boletus edulis on top of the zucchini or spread on top of zucchini plank if not firm enough to fry.

Next, add another plank of zucchini.

Top with finely chopped chives.

Another layer of zucchini and foie gras with boletus edulis can also be added before sprinkling with chopped chives.