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Sprinkle salt on the zucchini and let them drain.
In a pan, heat extra virgin olive oil and fry the zucchini until golden.
Prepare the red passion pesto by blending sun-dried tomatoes, shaved almond, garlic, and pecorino with some extra virgin olive oil.
Spread a layer of garlic tomato sauce on the bottom of a baking dish.
Place the first layer of zucchini on top, followed by mozzarella and a layer of the red pesto.
Sprinkle a generous amount of parmigiano cheese over this layer.
Repeat the layering process two more times.
For the final layer, top with mozzarella and parmigiano cheese, then bake until bubbly and golden.