Mix the olive oil, 3 tbsp water, honey, soy sauce, vinegar, ginger, garlic and black pepper. Leave for 2 hours to let the flavors mix. From time to time shake.

Put the zucchini to a glass or ceramic dish and cover with marinade. Leave on for 1 hour, periodically shake so that the vegetables are evenly covered with marinade.

For the dough in the bowl of a food processor, blend 1 1/2 cups flour 110 g chilled butter and 1/4 tsp salt to a state of bread crumbs. Add 1 egg and 3-4 tablespoons of ice water. Knead a soft elastic dough. Form a disc, wrap in cling film and refrigerate for 1 hour.

Preheat the oven to 190 degrees. A rectangular shape with a size of 18*30 cm (or circular with a diameter of 25 cm) vystelit baking paper. Roll out the dough according to the size of the form and place the base with bumpers. Pierce it with a fork in several places. Put on top of baking paper and some goods, like beans. Send in the oven for 15 minutes, Then remove the cargo and paper and let dry for another 5 minutes. Remove from oven and allow to cool slightly.

Meanwhile, prepare the filling. Zucchini drain in a colander and allow to drain excess fluid. 125 g of butter room temperature, whisk with sugar until light in color and fluffy state. One by one, add 3 eggs, beating well after each addition.

Add 2 tbsp flour and ground almonds, stir. Add salt and pepper to taste.

Put the filling on the dough.

For the filling place the marinated zucchini. Sprinkle with coarsely chopped hazelnuts.

Bake for 25-30 minutes until Golden brown. If you are preparing this dish for a picnic, it can be pre-cut into squares and put them in a container proclaim parchment paper.