Preheat oven to 350 degrees. Layer zucchini in a colander sprinkling each layer lightly with salt. After it sits for 20 min., rinse all layers and lay out on a cutting board or dish towel to dry.
In a large skillet on medium-high heat, cook zucchini and onion until zucchini is golden colored, approx. 5 min.. Add parsley during the last minute.
In a medium sized bowl whisk together the eggs, ricotta and parmesan cheeses, coconut milk, nutmeg and 1/4 tsp. each salt and pepper (for yield of 4). Stir in zucchini mixture and pour into pie shell.
Place pie on baking sheet and cook for 1 hour, or until a knife inserted in middle comes out clean.
(adapted from Every Day with Rachel Ray "Zucchini and Ricotta Tart")
