Zucchini Pie

• 10 ounces small firm zucchini
• Salt
• 1 medium (2-ounce

Cube the zucchini (sliced lengthwise into ⅛- to ¼-inch widths, each slice into narrow strips, the mass diced crosswise) and put it to disgorge in salted layers in a bowl for 2 hours. Pour into a sieve, rinse under running water, and pat dry in a towel.

Stew the onion gently in olive oil for about ½ hour without letting it color.

Form a paste of the Parmesan, the garlic purée, an