Next, I heat olive oil in a small pan and sauté the diced onion until it softens and becomes slightly golden. Then I add the minced garlic and cook it for another minute. This quick step builds a lot of flavor, and I’ve learned it makes a big difference compared to adding the onion raw.
In a bowl, I whisk together the eggs, milk, flour, baking powder, salt, pepper, oregano, and paprika. The mixture becomes smooth and slightly thick. Then I stir in the sautéed onions along with the mozzarella and Parmesan cheese.
Now comes the fun part: layering. I lightly grease a baking dish and place a layer of zucchini slices on the bottom. Then I pour a small amount of the egg mixture over the top. I repeat this process again and again until I’ve created more than twenty layers. It takes a little patience, but the final result is worth it.
Pro Tips for Best Results
One thing I discovered after making this recipe several times is that salting the zucchini slices lightly before layering can help remove excess moisture. I usually let them sit for about 10 minutes and pat them dry.
Another tip is to keep each layer thin. If the zucchini slices overlap too much, the layers won’t be as defined once the dish is baked.
I also like letting the zucchini slice rest for about 10 minutes after it comes out of the oven. This helps the layers set properly and makes slicing much easier.
Common Mistakes to Avoid
The first mistake I made when making this recipe was slicing the zucchini too thick. Thicker slices made it harder to achieve those beautiful layered results.
Another mistake is adding too much egg mixture at once. When I tried pouring larger amounts between layers, it pooled at the bottom instead of distributing evenly. (See the next page below to continue…)