Grate the zucchini and sprinkle with salt. Let it steep for 10 minutes, then squeeze out the excess water.

Grate the potato and squeeze out the excess water.

Add the semolina and milk, and stir to combine.

Chop parsley and dill, and add to the mixture.

Grate the Parmesan cheese and add it to the bowl.

Season with salt and black pepper to taste.

Add 2 tablespoons of olive oil and stir.

Beat the eggs and add them to the mixture.

Add the flour and baking powder, and stir until well combined.

Dice the red pepper and add it to the mixture.

Pour the mixture into the dish and spread it out evenly.

Bake in the oven at 180°C (350°F) for 20 minutes, or until golden brown and cooked through.

Grate the cucumbers and chop the olives, then add them to the bowl.

Mince the garlic and add it to the mixture.

Mix well.