Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish with olive oil.

Grate the zucchini and place in a strainer; sprinkle with salt and let sit for 10 minutes. Squeeze out excess moisture.

Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until translucent, then add garlic and sauté for 1 more minute.

In a large bowl, whisk together flour, baking powder, oregano, basil, and black pepper.

Combine the drained zucchini and onion-garlic mixture with the dry ingredients. Add eggs, milk, mozzarella, Parmesan, and parsley. Mix until well combined.

Pour the filling into the prepared pie dish, filling to three-quarters full.

Bake for 25–30 minutes until the top is golden and a toothpick inserted comes out clean.

Let the pie cool for 10 minutes before slicing. Serve warm or at room temperature.