Put all ingredients from the wheat flour to the eggs in a saucepan, also the teaspoon of rosemary, and mix with the mixer. Grate the zucchini into thin slices or fine pieces and crumble half of the sheep`s cheese. Add both and stir in well.
Grease a tart pan or normal cake springform pan with a diameter of approx. 26-28 cm, spread the mixture on top and smooth it out. Crumble the remaining 150 g of sheep`s cheese and spread on top, as well as the pine nuts. Sprinkle a little more rosemary - alternatively, you can also use the needles of fresh twigs to taste. Finally, drizzle with about 3 - 4 tablespoons of olive oil and sprinkle with pepper.
Bake in the preheated oven at approx. 180 ° C hot air for about 30 minutes. Then let cool a little and serve lukewarm.
As a main meal, this amount is enough for approx. 3 - 4 people, depending on your appetite. This recipe is also very good as a party snack or starter and tastes just as good cold.