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Prep the Zucchini: Grate the zucchini and sprinkle with salt. Let it sit for 15 minutes, then squeeze out as much moisture as possible.
Make the Zucchini Batter: In a bowl, mix the zucchini with bell pepper, parsley, eggs, garlic powder, salt, pepper, and flour.
Cook the Zucchini Base: Heat olive oil in a large pan. Pour the zucchini mixture in and spread it evenly. Cook on medium heat for about 5–7 minutes until the bottom is set.
Prepare the Potato Layer: While the zucchini cooks, season the thin potato slices with salt and pepper.
Assemble the Bake: In a baking dish, layer the cooked zucchini mixture, then a layer of thin potato slices. Top with shredded mozzarella and sliced tomato.
Bake: Bake at 180°C (350°F) for 25–30 minutes until the top is golden and bubbly.
Serve: Let it cool for a few minutes before slicing. Serve warm with a green salad or yogurt sauce.
Serving and Storage Tips
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