1-First Step: Prepare the Zucchini: Start by washing your zucchini thoroughly under running water. Using a sharp knife or mandoline, slice the zucchini into thin rounds, approximately 1/16 to 1/8 inch thick. This thin slicing ensures the zucchini will cook evenly and become tender during baking.

Pat the zucchini slices dry with paper towels to remove excess moisture. This step is crucial as zucchini contains a lot of water that could make your pie soggy. If you have time, sprinkle the slices with a little salt and let them sit in a colander for 10-15 minutes, then pat dry again.

2-Second Step: Mix the Batter: In a large mixing bowl, combine the dry ingredients: flour, baking powder, paprika, garlic powder, salt, and black pepper. Whisk these together thoroughly to ensure they’re evenly distributed.

In a separate bowl, whisk together the melted butter or olive oil with the eggs until well combined. Pour this mixture into the dry ingredients and stir until you have a smooth batter. The consistency should be similar to a thick cake batter.

3-Third Step: Add the Vegetables and Cheese: Now it’s time to incorporate the flavor-packed ingredients. Add the diced onion, cheddar cheese, half of the Parmesan cheese, and fresh basil to the batter. Fold these ingredients in gently until just combined.

Finally, add the thinly sliced zucchini to the mixture. Fold it in carefully, trying not to break up the slices too much. Let the batter rest for 5 to 10 minutes, allowing the zucchini to release some moisture and the flavors to meld together.

4-Fourth Step: Assemble and Bake: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate with butter or oil. Give the batter one more quick stir to redistribute any settled ingredients, then pour it into the prepared pie plate. Spread it evenly with a spatula.

Sprinkle the remaining Parmesan cheese over the top of the pie. This will create a delicious golden crust as it bakes. Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the pie is set.

You’ll know it’s done when a knife inserted into the center comes out clean and the edges are pulling slightly away from the sides of the pan. The cheese on top should be bubbling and golden brown.

5-Fifth Step: Cool and Serve: Remove the pie from the oven and let it cool in the pan for at least 10 minutes. This resting period is important as it allows the pie to set properly and makes it easier to slice cleanly.

After cooling, slice the zucchini pie into wedges and serve warm. It’s delicious on its own or can be accompanied by a simple green salad or roasted green beans for a complete meal.