Cut the zucchini into fairly thin slices.
In a bowl, add the zucchini, a pinch of salt, a drizzle of oil, the breadcrumbs, the Parmesan, and mix everything together.
Beat two eggs with a cup of milk, add them to the zucchini, and mix well.
On the bottom of a baking dish, add a drizzle of oil and a sprinkle of breadcrumbs, pour half of the mixture.
Fill as desired, cover with the other half of the mixture, using a spatula to level it evenly.
Add a drizzle of oil on top, and if desired, another sprinkle of breadcrumbs.
Bake at 200 degrees for 20-25 minutes until golden brown.
Baking dish
Spatula
Consume immediately or store in the refrigerator for up to 2 days.
You can customize the filling with other cold cuts or cheeses as you like.
Italia, Lazio
| Energy (kcal) | 193.62 |
| Carbohydrates (g) | 6.9 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 11.99 |
| of which Saturates (g) | 5.91 |
| Protein (g) | 14.69 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.45 |
