Grate the zucchini (if you prefer, you can use both zucchini and pumpkin) and then squeeze the water out with your hands. Beat the eggs (add a drop of oil as it gives a fluffier effect) and slowly add the rest of the oil followed by all the dry ingredients. Grate the onion and squeeze the juice out. The dough has to feel like the dough of a cheese pie- not too watery. Rub butter at the base and around the sides of an oven dish and pour the mix in. Cook in the oven at 170ºC. Bake for 45min-1 hour, using a knife to test the center of the pie. You may have to reduce the heat at the last 10 minutes of baking as the top layer normally bakes fast.