Preheat oven to 200°C.
Peel the potatoes and slice them thinly, then place them slightly overlapping at the bottom of a round cast iron pan suitable for the oven, previously greased with olive oil.
Cover the potatoes with one third of the mozzarella, torn into bite sized pieces. Season with olive oil, salt, pepper, chopped chives and a few basil leaves.
Arrange the open zucchini blossoms in a radial pattern over the mozzarella.
Repeat it twice and finish with the open zucchini blossoms radially arranged.
In a bowl whisk the eggs with salt, pepper and two thirds of the crumbled fresh goat cheese, then pour this mixture over the vegetables, making sure that the egg is distributed evenly in the pan.
Sprinkle the top with breadcrumbs, salt, a few pieces of goat cheese and drizzle with extra virgin olive oil.
Bake covered with a lid (if the pan doesn't have a lid, cover it with a sheet of aluminum foil) for 25 minutes. After this time, remove the lid and grill the casserole for about 10 minutes, then remove it from the oven.
Let it sit for ten minutes before serving it warm.