Put the puff pastry in a cake pan.
Slice the zucchini's in any shape you like most. I chose for rounds because they look pretty in a cake :-)
Stack the zucchini slices on the puff pastry.
Stir the eggs together with the cream. You can add a splash of milk if you want to make it lighter.
Add salt and pepper and Provencal herbs to your taste.
Pour the mix over the zucchini's in the cake pan and put in the oven (180 degrees) for 45 minutes.
Make sure to check after 30 minutes if the puff pastry doesn't get burned.
If it gets too dark, put aluminium foil over the cake pan.