Summertime Zucchini Pie

1 . Stage

Preheat oven to 325 degrees F (165 degrees C).

2 . Stage

Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.

3 . Stage

Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).

4 . Stage

Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet.

5 . Stage

Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat.

6 . Stage

Chop the bacon and stir through the zucchini mixture.

7 . Stage

Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.

8 . Stage

Bake in preheated oven until the top begins to brown, about 30 minutes.