Take one medium zucchini or zucchini. Three on a large grater, add salt and let stand for 15 minutes, so that the zucchini gives juice.
Squeeze the zucchini well, add a spoonful of flour, grated cheese, and an egg. And spices (I have dry garlic, dried tomato, hops-suneli, Provencal herbs). Mix it up.
Spoon the mass onto a sheet of baking parchment, forming a thin rectangle. The thinner it is, the crispier it is. If you want to be more specific , you can spread it a little thicker. And in the preheated oven at 230 degrees for 15 minutes
Remove from the oven. We put another sheet of parchment on the cake and quickly turn the cake over. Top with cheese and a little more Provencal herbs. In the oven for 10 minutes, reduce the temperature to 200 degrees.
Done! Sprinkle with fragrant parsley, cut into pieces and enjoy this cheesy, juicy-crunchy magic!