Grate the zucchinis, reserving about ten thin slices for later. Lightly salt the grated zucchini and let it drain for about 30 minutes.

Squeeze the zucchini between your hands to remove excess water. Keep the liquid; you might need it later.

Mix the eggs, flour, and parmesan. Add salt.

Adjust the batter consistency with some zucchini water until it resembles a thick pancake batter.

Add your preferred spices and the grated zucchini. Mix well.

Spread the mixture on baking paper to about a 2 cm thickness. Top with zucchini slices and some feta (optional).

Bake at 200°C (390°F) for 30 to 45 minutes.