Scarpaccia (italian Zucchini Tart)

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Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
Thinly slice the zucchinis using a mandoline or a sharp knife.
In a large bowl, combine the zucchini slices, minced garlic, chopped basil, and beaten eggs. Mix well.
Gradually add in the flour, continuously stirring to avoid lumps. Season with salt and pepper.
Pour the olive oil onto the prepared baking sheet, ensuring it evenly covers the surface.
Pour the zucchini batter onto the oiled sheet and spread it out evenly.
Bake for 30-35 minutes, or until the Scarpaccia is golden brown.
Allow to cool slightly before cutting into squares or slices. Serve warm or at room temperature.