Preheat the oven to 350°F (175°C). Grease a 1½-quart casserole dish.

Combine cherry tomatoes, basil, garlic, red wine, and 1/8 teaspoon salt in the bowl of a food processor. Pulse a few times to puree and set aside.

Bring water and ½ teaspoon salt to a boil in a saucepan. Whisk in polenta slowly, ensuring there are no lumps. Cook for 5 minutes over low heat while stirring occasionally. Remove from heat and stir in Pecorino Romano cheese and butter.

Pour half of the polenta into the prepared dish, then layer with half of the sliced zucchini, marinara sauce, and Italian-style cheese. Repeat for the second layer.

Bake, covered, in the preheated oven for 30 minutes. Uncover and bake for an additional 10 minutes until the cheese browns slightly.