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Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
In a mixing bowl, combine the squeezed zucchini, oat flour, ⅔ of the grated mozzarella cheese, and eggs. Season with salt and black pepper to taste. Mix well until everything is evenly combined.
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or pie pan with cooking spray or olive oil. Spread the zucchini mixture evenly into the prepared dish. Press it down gently with a spatula to create a flat, even layer. Sprinkle the remaining ⅓ of the mozzarella cheese over the top.
Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the cheese is bubbly and slightly crispy.
Let the casserole cool for 5 minutes before slicing. Garnish with fresh basil leaves or a drizzle of marinara sauce if desired. Serve warm.