1. Using a mandoline, slice the zucchini into thin rounds. Alternatively, you can do this with a knife.
2. Place the zucchini in a colander and sprinkle with salt. Mix well and set aside for ½ hour. Afterwards, spread them out on a paper towel and pat them thoroughly dry with another paper towel.
3. In a bowl, whisk the eggs and add the milk, mixing well. Add the parsley, mint, baking powder, flour, pepper, 1 cup of the shredded mozzarella, and crumble in the feta cheese.
4. Spread half of the zucchini, after thoroughly drying them, onto the base of a rectangular baking dish measuring 23x33cm. Pour half of the egg mixture over them. Spread the remaining zucchini on top, then pour over the rest of the egg mixture.
5. Sprinkle the surface with the remaining shredded mozzarella and bake in a preheated oven at 180°C (fan-assisted) for approximately 30 – 35 minutes.
