In medium bowl, beat together eggs, chili powder, cumin, and 2 tablespoons water until well blended.
In a 10-inch skillet, melt butter over medium heat. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, 7 to 9 minutes. Set aside.
Preheat the oven to 350°F Lightly grease a 9- or 10-inch spring form pan
Place 1 tortilla in bottom of spring form. Spread with half the beans and 1 cup of the Cheddar. Top with a 2nd tortilla, the ricotta, and 1/2 cup of the salsa. Top with a 3rd tortilla, the cooked eggs, and 1/2 cup of the salsa. Top with a 4th tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar. Top with the final tortilla.
Bake for 20 minutes. Remove from oven and top with the remaining 1/2-cup salsa and 1/2-cup cheddar cheese. Return to oven and bake for 10 minutes to melt cheese. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve.