Step 1: Get Your Oven Ready (5 minutes) Crank that oven to 350°F and grease your 9-inch pie plate like your life depends on it. I learned the hard way that skimping on the grease leads to a beautiful pie that’s permanently welded to the pan.

Step 2: Slice Everything Thin (10 minutes) Grab your sharpest knife and slice those zucchini and onions about as thick as a quarter. Don’t stress about perfection – mine never match, and it still turns out gorgeous. Just try to keep them roughly the same so they cook evenly.

Step 3: Make the Batter (5 minutes) Crack those eggs into a big bowl and whisk them with the oil until they’re buddies. Dump in the flour, baking powder, and all your seasonings, then whisk until smooth. It should look like thick pancake batter – not too thick, not too thin.

Step 4: Fold Everything Together (3 minutes) Toss in both cheeses first, then add your sliced vegetables. This is where I like to get my hands dirty – literally. Mix everything until every piece of zucchini and onion is coated in that golden batter.

Step 5: Bake It (35-40 minutes) Dump the whole mess into your prepared pie plate and spread it around evenly. Slide it into the oven and put on a timer for 35 minutes. You’ll know it’s done when the top is golden brown and the center holds its shape when you shake the pan gently.

Step 6: Let It Rest (5 minutes) This is the hardest part – turn off the oven but leave the pie in there for 5 more minutes. I know it smells incredible and you want to dive in, but trust me on this. That resting time lets everything set up properly so you don’t end up with a runny mess.