1-Prep the zucchini: Trim ends and slice very thinly, about 1/16 to 1/8 inch thick. A mandoline slicer helps for uniformity, but a sharp knife works too.

2-Mix dry ingredients: In a bowl, whisk 1 cup flour (or gluten-free), 1 teaspoon baking powder, ½ teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper.

3-Add wet ingredients: Stir in 4 tablespoons melted butter or olive oil and 3 large whisked eggs until smooth.

4-Fold in add-ins: Gently mix in 1 cup diced onion, ¾ cup shredded cheddar, one-third of the ½ cup Parmesan (about 2-3 tablespoons), 2 tablespoons basil chiffonade, and the 3 cups zucchini slices.

5-Rest the batter: Let sit 5 to 10 minutes. Zucchini releases moisture stir again before proceeding.

6-Assemble and bake: Spray a 9-inch pie plate. Pour batter in, smooth top, sprinkle remaining Parmesan. Bake 40 to 45 minutes until golden and set in center.

7-Cool and serve: Rest 10 minutes before slicing. This helps it set nicely.