Zucchini Flatbread

Wash the zucchini under running water, trim off the ends, and grate them using a large-hole grater to get soft, not-too-thin strips.
Season the grated zucchini with a pinch of salt, mix well using your hands or a spatula to distribute the salt evenly, and let it rest for 30 minutes so it releases its excess moisture.
Squeeze the zucchini thoroughly with your hands or using a clean dish towel to remove as much liquid as possible. This step is crucial to prevent the batter from being too wet.
In a large bowl, beat the egg with a whisk, then add the water and olive oil, whisking vigorously until the mixture is smooth and well combined.
Add the grated Parmesan, sifted flour, dried oregano, and a pinch of freshly ground black pepper. Mix with a wooden spoon or spatula until you get a smooth, lump-free batter.
Gently fold in the well-squeezed zucchini, mixing carefully to distribute them evenly without breaking them apart.
Pour the batter into a rectangular baking pan (about 20×30 cm) that has been oiled and lined with parchment paper. Smooth the top with the back of a spoon or spatula to create an even layer.
Bake in a preheated oven at 190°C (375°F), using either conventional or fan mode, for about 30 minutes or until the surface is golden brown and crispy to the touch.
Let the flatbread cool for at least 10 minutes before cutting it into squares and serving, so it retains its soft and fragrant texture.