Summertime Zucchini Pie

Ingredients

• 1 prepared deep-dish pie crust , 9 inch
• 4 slices bacon
• 2 zucchini , thinly sliced
• 1 cup chopped cremini mushrooms
• 1 onion , chopped
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 2 teaspoons chopped dill weed
• 1 teaspoon minced fresh parsley
• 0.5 teaspoons garlic salt
• 0.5 teaspoons ground black pepper
• 1 cup shredded mozzarella cheese , divided
• 2 eggs , lightly beaten
• grated Parmesan cheese , or to taste

Instructions

1. 1

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

2. 2

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

3. 3

   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. 4

   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. 5

   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. 6

   Chop the bacon and stir through the zucchini mixture.

7. 7

   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. 8

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