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Preheat your oven to 400℉. Line a 9 or 10 inch metal round pan with parchment paper. If you have corn meal, dust the parchment with it.
Do NOT squeeze out any of the shredded vegetables liquids.
In a bowl, combine the shredded potatoes, carrot, zucchini, flour, grated parmesan, olive oil, onion powder, paprika, garlic powder, salt and pepper to taste and water. Mix well to make a smooth thick mixture. Transfer to your prepared pan and flatten out the top evenly. Sprinkle with a little more grated parmesan and corn meal (if you have it). Bake for 40-45 minutes or until the top is golden brown. Once done, allow to set in pan for 10 minutes then transfer to a wire rack to cool 15 minutes. Slice and enjoy!
Recommended Dip for Serving: SOUR CREAM