Prepare zucchini:
Grate the zucchini and place it in a colander. Add salt and let it rest for 15 minutes to remove excess moisture.
After 15 minutes, squeeze out any remaining liquid from the zucchini and set aside.
Prepare the vegetables:
Chop the onions, bell peppers, and garlic.
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook for 1-2 minutes until translucent.
Add the chopped carrot and cook for another 2 minutes.
Add the chopped bell pepper and cook for 2-3 minutes.
Season with salt, black pepper, cumin, and red pepper flakes. Stir well and remove from heat.
Prepare the chicken:
Cut the chicken fillet into small pieces.
If necessary, add a little more olive oil to the same skillet and cook the chicken until it is no longer pink. Set aside.
Prepare the batter:
In a bowl, whisk the eggs and milk.
Gradually add 240g of flour and beat until smooth. Season with salt. Combine and assemble:
Preheat your oven to 200°C (392°F).
In a large mixing bowl, combine the grated zucchini, cooked vegetables, and diced chicken.
Pour the egg-flour mixture over the combined ingredients and mix well.
Add chopped parsley and mix again.
Bake:
Grease a baking dish with olive oil. Pour the vegetable and chicken mixture into the dish and level it off.
Place it in the preheated oven and bake for 35 minutes.
Add topping:
Slice the tomatoes and grate the mozzarella.
After 35 minutes, remove the casserole from the oven and top with sliced tomatoes and grated mozzarella.
Return it to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
Serve:
