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

Toss the zucchini with salt and let it sit in a colander for about 10 minutes to drain excess moisture.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté onion for 5-7 minutes until translucent. Add minced garlic and cook for an additional minute.

Whisk together flour, baking powder, dried oregano, dried basil, and black pepper in a bowl.

Combine drained zucchini and cooled onion-garlic mixture into the flour mixture. Stir in beaten eggs, mozzarella, Parmesan, milk, and parsley.

Pour the mixture into the prepared pie dish, spreading evenly.

Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.

Cool for 10 minutes before slicing and serve warm or at room temperature.