Summertime Zucchini Pie

Directions

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.