Peel zucchini and cut the ends off. Cut each zucchini in half crosswise. Take each half, and slice it into several pieces lengthwise. (You should have about 20-25-ish zucchini pieces.)
Sprinkle zucchini slices with salt on all sides, and let rest for 15-30 minutes on a paper towel so it can sweat out the bitterness and extra moisture. (The longer the better.) At the end of this period, pat dry thoroughly.
Heat oven to 390°F(200°C). Additionally, heat a generous amount of oil in a frying pan on the highest setting (about 5-10 minutes).
In a large bowl, whisk three eggs, 1-2 tablespoons of stock powder, and salt and pepper. Place flour on a large plate. Now take each piece of zucchini, and dip it first in flour, then in the egg mixture, and then slowly place into the frying pan.
Fry at the highest setting, and then lower the temperature down a little bit. It'll take about 3 minutes on each side at first, but later batches will take less time. (Due to the amount of zucchini slices you'll have to do this part in batches.) Watch to see that they're golden, but not burnt. As you take them out, layer them into your baking pan. You'll have 2-3 levels.
Beat the remaining egg, and mix with heavy cream, parsley, and the remaining stock powder. Pour the topping evenly over the zucchini slices in the baking pan, and then transfer the pan to the oven. Bake for 20-25 minutes, turning the pan around midway through.
Serve as hot as you can handle it, along with your main course. If this is your main course, add bread or pogacha. Store zucchini slices in an airtight container for up to 24 hours in the fridge. Reheat (only once!) using your preferred method. Do not freeze!