Mix first 5 ingredients in a tall sided sauce pan. Cook over medium heat until the tomatoes begin to burst and soften approx. 8-10minutes. Add the white wine, sugar and S/P to taste. Cook another 5 minutes. Remove from heat add cream and blend with emersion blender until smooth. Set aside.
Slice zucchini the long way into strips as thin as you can get them, season with S/P to taste, set aside. Toss panko, 1/4Cup cheese and a splash of olive oil together, set aside.
Pour sauce into round shallow baking dish, covering the bottom. Starting on the outer rim begin standing zucchini slices along the edge continuing around in a timefold pattern. After every 3-4 layers sprinkle in some of the shredded cheese, pressing it into the zucchini. Continue the layers until you have reached the center. If you have extra slices you can tuck them into any spot they will fit. Top with the Panko & cheese mixture and bake for 25-35minutes or until light brown and bubbly.