1Heat oven to 425ºF. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
2Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
3While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
4Spoon zucchini mixture onto center of pancake. Sprinkle with olives.