Prepare the Zucchini: Begin by thinly slicing the zucchinis. Place the slices in a large bowl and sprinkle with 10 g of salt. Let them sit for about 10-15 minutes. This step helps draw out excess moisture from the zucchini, ensuring they don’t make the dish too watery. After resting, rinse the zucchini slices under cold water and pat them dry with a paper towel.

Cook the Potatoes: Peel and slice the potatoes into thin rounds. In a medium pot, bring 400 ml of water to a boil. Add the sliced potatoes and cook for about 5 minutes, or until they are just tender but not fully cooked. Drain the potatoes and set them aside.

Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, 10 g of salt, 5 g of black pepper, and 100 g of flour until smooth. This mixture will act as a binding agent for the vegetables, giving the bake a rich and satisfying texture.

Sauté the Onion and Mushrooms: Heat 20 ml of oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then, add the sliced mushrooms and cook until they are soft and slightly browned. This step adds depth of flavor to the dish, making it even more delicious.

Assemble the Dish: Preheat your oven to 180°C (350°F). Grease a 22 x 22 cm baking tray with oil and sprinkle 60 g of bread crumbs evenly over the base. This will help create a crispy bottom layer for the bake.

Layer the zucchini slices over the bread crumbs, followed by a layer of the pre-cooked potatoes. Pour half of the egg mixture over the vegetables, making sure they are well coated.

Next, add the sautéed onion and mushrooms, spreading them evenly across the dish. Pour the remaining egg mixture over the top, ensuring all the ingredients are covered.

Add the Topping: Sprinkle 40 g of bread crumbs over the top of the dish, followed by the shredded mozzarella cheese. The bread crumbs will add a nice crunchy texture, while the cheese will melt and turn golden brown during baking, adding a delicious cheesy layer to the dish.

Bake the Dish: Place the tray in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly. The zucchini and potatoes should be tender, and the flavors well combined.

Serve: Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This dish is perfect on its own, but it can also be paired with a simple green salad or some crusty bread for a complete meal.