Wash and shred zucchinis. Salt to taste, add ground black pepper to taste and leave aside in a bowl, for 20 minutes.

In a small bowl, combine garlic powder, Parmesan and breadcrumbs.

Preheat the oven to 190 C / 374 F.

Grease large parchment paper with oil and put it on the sheet pan.

On a clean working surface, lay one sheet of phyllo and oil it with brush.

Put the second sheet on the first one and brush with oil and do the same with the third one.

Take the bowl with shredded zucchini and squeeze them using both hands. All together, you get approximately 4 cups of zucchini.

Spread Parmesan, crumbs and garlic powder over the phyllo.

Cover it with zucchinis and roll to form a log.

Form a snake cake shape starting from centre and transfer it on the pan.

Bake for 30 minutes or until golden and crusty.

Garnish with sour cream and poppy seed to taste. Serve immediately.