Ingredients
- 4 medium zucchinis, thinly sliced lengthwise
- 4 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup milk
- ½ cup all-purpose flour
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 teaspoon baking powder
- Fresh herbs for garnish (optional)
Equipment Needed
- Mandoline slicer or sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Baking dish (9×9 or similar)
- Parchment paper
- Spatula
- Oven
Step-by-Step Instructions
When I start making this recipe, the first thing I do is slice the zucchini as thin as possible lengthwise. I usually use a mandoline because it helps create even slices, which makes the layers look more uniform once baked. The thinner the slices, the more layers you’ll end up with, which is exactly what makes this dish so special. (See the next page below to continue steps…)