Begin by thinly slicing the zucchini into approximately ⅛-inch rounds. Toss the slices with sea salt in a bowl and let them rest for 15-30 minutes.

After the zucchini has rested, give it a quick rinse to remove excess salt. Squeeze the zucchini slices to expel as much moisture as you can, reserving ¼ cup of the released juice.

Preheat your oven to 425°F (220°C) and line a 13x9 inch baking dish with parchment paper.

In a large mixing bowl, combine the flour, cornmeal, grated Parmesan cheese, and oregano. Whisk together until well combined.

Create a well in the center of the dry mixture and add the eggs, olive oil, and reserved zucchini juice. Mix until you achieve a smooth batter.

Gently fold the squeezed zucchini into the batter, ensuring it's evenly distributed without breaking the slices too much.

Pour the mixture into the prepared baking dish and bake for 35-40 minutes until the top is golden brown and edges are crispy.

Once baked, let it cool in the dish for about 10 minutes before slicing into squares and serving warm.