Baked Risotto with Tuna

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2 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 clove garlic, finely chopped, optional

1 teaspoon sea salt

1 cup arborio rice

1 1/2 cups chicken stock or water

1 (14-ounce) can crushed Roma or Plum tomatoes

1 (6.4-ounce) can packed tuna in spring water, drained (recommended: Sirena)

3 zucchinis, thinly sliced

Freshly cracked black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

Parmesan, for garnish, optional