Prepare the Zucchini Base: Grate the zucchini into a large bowl. Sprinkle with a generous pinch of salt and stir. Let it sit for about 10-15 minutes to allow the salt to draw out the excess liquid.

Squeeze the Zucchini: Place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible. This step is crucial for preventing a soggy bake.

Mix the Base Batter: Return the squeezed zucchini to the bowl. Add the two eggs, 50 g of flour, 1 teaspoon of salt, paprika, and dried garlic powder. Mix until well combined. Stir in about 100g of the grated Suluguni cheese.

Prepare the Filling: In a large skillet, heat a drizzle of vegetable oil. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving some of the rendered fat in the pan.

Sauté the Vegetables: Add the chopped onion to the skillet and sauté for 2-3 minutes until it begins to soften. Add the sliced mushrooms and cook until they have released their liquid and are nicely browned. Season with black pepper.

Assemble the Bake: Grease a baking dish. Spread the zucchini mixture evenly across the bottom of the dish to form a base. Top the zucchini base with the cooked bacon, followed by the sautéed mushroom and onion mixture.

Add the Cheese and Sauce: Sprinkle the remaining 100g of grated Suluguni cheese evenly over the filling. In a small bowl, mix the sour cream, minced garlic, chopped dill, and chopped parsley. Dollop spoonfuls of this sauce over the top of the bake.

Bake: Place the baking dish in a preheated oven at 180°C (360°F) and bake for 40 minutes, or until the top is golden brown and the cheese is melted and bubbly.

Serve: Let the bake rest for a few minutes before slicing and serving.