Zucchini Bake with Cheese and Potatoes

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

Fresh spreadable cheese (cream cheese or ricotta), to taste

Extra Parmesan, for topping

Step-by-Step Instructions

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