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Preheat the oven to 200°C.
In a pan, melt 1 knob of butter and cook the zucchini, previously peeled and cut into thin slices.
In a salad bowl, break the eggs and whisk them.
Gradually add the flour and add the yeast, salt and pepper.
Mix with the milk to obtain a homogeneous paste.
Add the cooked zucchini and incorporate the 100 g of finely chopped goat cheese for an even coating.
Pour into a silicone mold and bake for 30 minutes.
Serve warm with a seasonal salad.