Grate the zucchinis and place them in a mixing bowl. Sprinkle with a little salt and mix well. Let the zucchini sit for 15 minutes to draw out moisture.

After resting, squeeze out the excess water from the zucchini to ensure your dish isn't watery.

Preheat your oven to 180°C (350°F).

Finely chop the onion and bell peppers.

In a skillet, heat a little sunflower oil over medium heat. Add the chopped vegetables and sauté for about 10 minutes until they are softened. Season with salt and black pepper.

To the drained zucchini, add one beaten egg, a pinch of salt, and some black pepper. Mix well to combine.

Spread the zucchini mixture in a lightly oiled baking dish. Bake in the preheated oven for 15 minutes.

Remove the baking dish from the oven. Sprinkle the sautéed vegetables evenly over the baked zucchini.

In a small bowl, mix the crumbled feta and another beaten egg. Spread this mixture over the vegetables.

Finally, sprinkle grated Parmesan cheese on top.

Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.

Serve warm directly from the oven. This dish makes a great side or a light main course and is especially good when paired with a fresh salad.