9” deep pie plate or tart panor you can use a sheet pan*
Make the dough. In a food processor, combine the flours and salt and pulse a few times. Combine the water and oil, and with the motor running, drizzle it in until the dough gathers together. It should be soft. Turn out and gather together, wrapping in plastic, and let sit 30 minutes. You can also refrigerate it up to a day, bringing it back to room temperature before proceeding.
Make the filling while the dough rests. In a large bowl, shred the zucchini using the large holes on a box grater and add the rice. Stir and let sit for at least 40 minutes. Add all of the remaining ingredients and mix well. This can be refrigerated until ready to bake, up to 4 hours.
Butter the pan. Roll the dough out on a floured surface so that it is large enough that when fitted in the pan it will overhang the sides by an inch or two. Gently transfer it to the pan, then fill the dough with the zucchini mixture. Fold the overhanging dough over top, place on a baking sheet to catch any drips, and bake in a preheated 375 degree oven for 45-55 minutes until the center is set. Allow it to cool for 30 minutes to further set the filling. Serve warm or at room temperature.
*If you go the sheet pan route, you need to make sure the filling is secure in the crust. It is a very wet filling, and will spill out if not completely contained. When I tested the half version on my sheet pan, I used a metal loaf pan to shore up the side of the tart that wasn’t against the edge to ensure it wouldn’t spill out.