Preheat your oven to 400 degrees. Oil a 9 inch springform pan or spray with baking spray.
In a bowl, whisk together the eggs, salt, lemon zest, basil leaves and robiola cheese until smooth.
Whisk in the flour and baking powder and add the zucchini slices. Toss to coat in the batter.
Pour into the prepared pan and sprinkle with the grated pecorino cheese. Bake for 18-20 minutes or until the cake is golden brown on top.
Serve warm, cold or at room temperature.