In the bowl of a food processor, place the flour and salt. Pulse a few seconds. Add the shortening and butter. Pulse a few seconds at a time, until it has a grainy texture. Add the water and pulse until the dough begins to form a ball. Remove the dough from the processor. Form a ball with hands. Cover in plastic wrap and refrigerate for 30 minutes.
Roll out the dough and line a 23-cm (9-inch) pie plate. Refrigerate the crust for 30 minutes.
With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
In a skillet, soften the onion in the oil. Add the zucchini and pancetta. Continue cooking for 3 to 4 minutes while stirring. Pour into a bowl and let cool. Stir in the ricotta, Parmesan, cream, eggs and parsley. Season with salt and pepper.
Pour the filling into the crust. Sprinkle with the mozzarella and paprika. Bake for about 40 minutes.
Serve with a mixed green salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.