Cut the cleaned and washed zucchini into round slices. Salt them and leave them for about 20-30 min. to release their juice and soften.
Prepare the Bechamel Sauce by heating the butter, adding the finely chopped garlic cloves. Pour in the flour and milk, while stirring nonstop until they thicken and you get a smooth consistency.
Add the nutmeg and ground black pepper. Smear a suitable container with oil and arrange a row of zucchini. Pour in sauce, grated cheese and mozzarella. Finish off with another row of zucchini. Leave a little sauce aside for pouring in on top later.
Bake the zucchini for about 30 min. Add the eggs and sour cream to the set aside Bechamel Sauce and stir. Take the zucchini out of the oven and pour this sauce over them. Sprinkle with cheese and mozzarella and finish baking until golden.