Set the oven to 180°C / 350°F. Grease a baking or pie dish with oil, then lightly dust it with flour so the pie releases easily after baking.

Grate the zucchinis using a box grater. Transfer them to a clean kitchen towel and squeeze out as much excess liquid as possible. This keeps the pie from becoming watery.

In a large bowl, beat the eggs until smooth. Pour in the oil and milk or water, then mix until fully combined and slightly glossy.

Add the grated zucchini, fresh tomatoes, sun-dried tomatoes, garlic, rosemary, and parsley. Season with salt and black pepper, stirring until everything is evenly distributed and colorful.

Gradually add the flour, mixing gently to avoid lumps. Fold in the baking powder. The batter should be thick but pourable. If it feels too stiff, add milk one tablespoon at a time.

Pour the batter into the prepared dish and smooth the top with a spoon so it bakes evenly.

Bake for 40 to 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Remove from the oven and let the pie rest for about 10 minutes before slicing for neat, clean pieces.