Wash the zucchini thoroughly and grate them on a coarse grater. Grate the cheese as well. Leave the zucchini tilted at an angle to release their water.
Don't salt the zucchini beforehand, just let them drain. Break 2 eggs in a bowl, stir well and add the milk to them.
Add the flour, mixed with the baking powder, as well. Once the zucchini are well drained, add them and the cheese to the mixture.
Stir well and then season with the salt. Take an oven dish, smear it with butter. Pour the mixture into it and bake in a moderate oven until nicely crisped.
Keep baking until any remaining water from the zucchini evaporates and they take on a nice crisp along the edges. Serve with a sprig of parsley on top of each.