Cheesy Zucchini and Potato Bake with Mushrooms

Preheat your oven to 180°C (350°F). Grease a baking dish with some butter or cooking spray.

Prepare the Zucchini:

Place the thinly sliced zucchini in a colander, sprinkle with 10 g of salt, and leave to drain for about 10-15 minutes. This will help remove excess moisture from the zucchini.

Cook the Potatoes:

In a large pot, bring the water to a boil. Add the sliced potatoes and cook for about 5-7 minutes, just to soften them slightly (they don’t need to be fully cooked). Drain the potatoes and set aside.

Prepare the Onion and Mushrooms:

Heat a little oil in a pan and sauté the finely chopped onion for 3-4 minutes until soft and translucent.

Add the sliced mushrooms to the pan and cook for another 5 minutes, until they release their moisture and become soft. Set aside.

Make the Mixture:

In a large mixing bowl, whisk together the eggs, black pepper, 10 g of salt, and flour to form a smooth batter. Stir in the sautéed onions and mushrooms.

Assemble the Dish:

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