Zucchini Bake with Cheese and Potatoes

Ingredients
2 zucchini, sliced

Olive oil, for sautéing

Salt and black pepper, to taste

4 eggs

1 tsp (4 g) sugar

60 ml (¼ cup) oil

100 ml (⅓ cup + 1 tbsp) milk

120 g (1 cup) all-purpose flour

11 g (1 packet) baking powder

1 medium potato, grated

1 onion, finely chopped

2 tbsp (15 g) grated Parmesan cheese

Extra Parmesan, for topping

Step-by-Step Instructions
Sauté the Zucchini

Begin by preparing the zucchini. Heat a drizzle of olive oil in a large pan over medium heat. Add the sliced zucchini and season with salt and black pepper to enhance their natural flavor. Sauté the zucchini for about 2 minutes, stirring occasionally, until they are just slightly softened. This quick sauté will help maintain their texture while allowing them to absorb the seasoning. Once done, remove the zucchini from the heat and set them aside.

Prepare the Batter

In a large mixing bowl, crack the 4 eggs and whisk them together. Add a pinch of salt, some black pepper, and the sugar to balance out the savory elements. Continue whisking until the ingredients are fully incorporated. Gradually pour in the oil and milk, stirring until the mixture is smooth and homogeneous.