Wash the zucchini and pat them dry; cut the ends off and slice them thinly lengthways (you can use a mandoline slicer). Heat the olive oil in a heavy-bottomed frying pan and fry the slices on both sides; as you remove them from the oil lay them on absorbent paper. Clean and finely chop the onion, then sauté it in a heavy-bottomed pan with the clove of garlic “in camicia” (literally “with its shirt on”, simply crushed with the palm of your hand, without removing the skin) and 2 spoonfuls of olive oil. When the garlic has become golden brown, remove it, add the peeled tomatoes and crush them with the tip of a wooden spoon; add 2 or 3 basil leaves and a spoonful of Piccantissima, season with salt and pepper, and stir. Put the lid on and simmer over a low heat for 20 minutes, stirring from time to time and squashing the tomatoes with a fork. If the sauce seems too “watery”, leave it to cook without the lid on so that it thickens. In the meanwhile dice the fresh pecorino. When the sauce is ready, spread a few spoonfuls in the bottom of an ovenproof dish, cover with a layer of fried zucchini, add a handful of diced cheese, then some more tomato sauce, a few basil leaves (torn up by hand) and a sprinkling of grated aged pecorino. Carry on in the same way until you have used all the ingredients, finishing off with the tomato sauce, and a sprinkling of grated pecorino. Now add a drizzle of oil and bake in a preheated oven, at 180 °C, for about 25 minutes until a golden crust has formed. Leave to rest for about 10 minutes before serving and... buon appetito!