Wash the zucchini and slice them into thin rounds.

Add the zucchini, season with salt, and cook for a few minutes until slightly softened.

Let the mixture cool a little.

Combine the zucchini mixture with the cheese and eggs, stirring well.

Prick the bottom with a fork and spread the filling evenly.

Fold the edges of the pastry inward, leaving the center partially uncovered.

Brush the edges with egg wash and sprinkle with sesame seeds and sweet paprika or dried tomatoes.