Prepare the Zucchini: Grate the zucchini using a grater or food processor. Wrap the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.

Make the Batter: In a mixing bowl, beat the eggs. Add minced garlic, oregano, flour, black pepper, and salt, mixing well to combine.

Combine Ingredients: Add the grated zucchini to the egg mixture and stir until evenly coated.

Cook the Pancakes: Heat a non-stick skillet over medium heat and add a drizzle of vegetable oil. Spoon the zucchini mixture onto the skillet to form small pancakes. Cook each side for about 3-4 minutes or until golden brown and fully cooked.

Add Toppings: While the pancakes are cooking, prepare the tomato slices and shredded mozzarella cheese. Top each pancake with a tomato slice and a sprinkle of mozzarella.

Melt the Cheese: Cover the skillet with a lid and cook for an additional 1-2 minutes, or until the cheese is melted.

Garnish and Serve: Remove the pancakes from the skillet, garnish with freshly chopped parsley, and serve hot.