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

Toss shredded zucchini with a pinch of salt in a colander and let drain for 10 minutes.

Heat olive oil in a skillet, sauté onion for 4 minutes until translucent, add garlic and sauté for 1 minute more.

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

Fold in the drained zucchini, sautéed onions, beaten eggs, mozzarella, Parmesan, milk, and optional parsley until well mixed.

Pour the mixture into the greased pie dish and smooth the surface with a spatula.

Bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean from the center.

Cool the pie for 5-10 minutes before slicing and serve warm.