Preheat your oven to 180°C (350°F). Prepare a baking dish by greasing it lightly or lining it with parchment paper to prevent sticking.

Grate the courgette (zucchini) using a fine grater.

Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes. This step helps draw out excess moisture, which is crucial for a firmer texture in the final bake.

After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini.

In a large mixing bowl, combine the squeezed zucchini with the oat flakes and grated cheese.

Add the beaten eggs and mix thoroughly until all ingredients are well incorporated.

Season with pepper to taste. You can also add additional herbs or spices at this stage if desired.

Transfer the mixture to the prepared baking dish. Spread it out evenly with a spatula.

Bake in the preheated oven for approximately 25-30 minutes. The bake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

If the top starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.

Allow the zucchini bake to cool in the dish for a few minutes before slicing. This helps it set and makes it easier to cut into portions.

Serve warm or at room temperature. It pairs well with a fresh salad or as a side dish to a main course.