Begin by preparing the zucchini. Wash and slice them thinly, then sprinkle lightly with salt. Let them rest for about 15 minutes to draw out excess moisture. Pat dry with a clean kitchen towel.

In a bowl, whisk the eggs together with garlic powder, salt, black pepper, and flour until smooth. Stir in the chopped bell pepper and parsley. Add the drained zucchini slices and coat them in the mixture.

Heat 1 tablespoon of olive oil in a pan and lightly fry the zucchini mixture until golden, flipping occasionally to ensure even cooking. Set aside.

Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.

Arrange a layer of thinly sliced potatoes at the bottom of the dish, brushing them lightly with olive oil. Sprinkle with a little salt and pepper. Bake uncovered for 10–12 minutes to soften slightly.

Layer the cooked zucchini mixture over the potatoes, spreading evenly.

Top with shredded mozzarella cheese, then arrange thin slices of tomato on top for a colorful finish.

Bake in the oven for 25–30 minutes, or until the potatoes are tender and the cheese is bubbly and golden.

Remove from the oven and let it cool for 5 minutes before slicing into squares or wedges for serving.