Preheat your oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with extra virgin olive oil.

In a large mixing bowl, crack in the eggs and whisk them together with the olive oil, salt, and pepper until smooth and lightly frothy.

Slowly add the all-purpose flour to the egg mixture while whisking continuously until a smooth, lump-free batter forms.

Gently fold in the grated Parmesan cheese and fresh minced herbs of your choice without overmixing.

Fold in the sliced zucchini, ensuring each slice is coated without breaking them apart.

Pour the zucchini batter evenly into the prepared baking dish, using a spatula to spread it out smoothly.

Bake in the preheated oven for approximately 35 minutes, until the edges turn golden brown and the center sets.

Allow the Zucchini Scarpaccia to cool slightly in the dish for about 10 minutes before slicing.