Cut the zucchini and tomatoes into slices and peppers into strips. In two separate skillets, heat 4 tablespoons of oil. In one, cook peppers for 5 minutes, and the other - zucchini. Season with salt and pepper. Roll out the dough to a thickness of 0, 5 cm on a floured surface.
The feta is finely crumbled. Move the dough to an oiled tray. On its periphery, arrange peppers, beside them inside the circle (overlapping) tomatoes and cheese, in the center stack zucchini and top the tomatoes with a few basil leaves.
Sprinkle on top with the remaining herbs and oil. Bake the cake for 30 minutes in a preheated 428°F (220 °C) oven.