Grate the zucchini, season with salt, and let it sit for 10 minutes to release water. Then, squeeze it well to remove excess liquid.
Preheat the oven to 170°C and line a baking pan with parchment paper.
In a large bowl, whisk the eggs, then add the flour and baking powder, mixing well until a smooth batter forms.
Add half of the cheese, the meat slices, the squeezed zucchini, and the optional onion to the batter and mix well.
Pour the mixture into the prepared baking pan, sprinkle with the remaining cheese, and bake for about 40 minutes (30 minutes covered with foil, then 10 minutes uncovered).
Let cool slightly, then slice and serve.
Cook it hands-free.
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