Steps
- Preheat the oven to 400°F / 205°C. Butter and flour an 8¾in / 22cm round pan. Trim 250g of small tender pale zucchini and slice into very thin rounds.
- Whisk 1 egg with 85g of sugar until frothy. Mix in 25g of melted unsalted butter and 65g of cold whole milk.
- Sift in 75g of double-zero flour and 4g of baking powder; whisk smooth. Add the seeds of 1 vanilla bean, then fold in the zucchini.
- Spread in the pan. Tear 2 basil leaves over the top, drizzle with olive oil, and bake for 15 minutes, then lower to 350°F / 175°C and bake for 45 minutes. Cool slightly before unmolding.