01 -
Lay the sliced zucchini rounds in a single layer on paper towels. Sprinkle generously with 1 teaspoon of salt and let sit for 15-20 minutes. Blot both sides thoroughly with additional paper towels to remove excess moisture.
02 -
Preheat the oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with olive oil.
03 -
In a medium bowl, combine shredded mozzarella, shredded Parmesan, milk or light cream, egg, chopped fresh parsley, garlic powder, and black pepper. Stir until well blended.
04 -
Arrange half of the prepared zucchini slices in a single layer in the baking dish. Spread half of the cheese mixture evenly over the zucchini.
05 -
Repeat with the remaining zucchini slices and cheese mixture to create a second layer.
06 -
Bake for 25-30 minutes until the cheese is bubbly and golden brown. For additional browning, broil for the last 1-2 minutes, watching carefully to avoid burning.
07 -
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional fresh parsley, if desired.