Preheat the oven to 375°F/190°C (use convection if available), and lightly grease a 9-inch/23 cm round baking dish with olive oil or unsalted butter.

In a large bowl, whisk the cream cheese, cooking cream, eggs, flour or cornstarch, lemon zest, Pecorino, salt, and pepper until the mixture is smooth.

Wash and dry the zucchinis. Slice very thinly on a mandoline and place the zucchini slices in a slightly overlapping flower shape.

Pour the mixture gently over the arranged zucchini, then drizzle olive oil over the top.

Bake until the surface is golden and the center is set, 40 to 45 minutes. Let rest 10 minutes before serving warm or at room temperature.