3 sm. zucchini, cut into 1/4" rounds
2 tbsp. salt
1 Pillsbury all ready pie crusts (from dairy counter)
1/4 c. olive oil
2 c. mozzarella grated cheese
1/2 tsp. nutmeg
1/4 tsp. black pepper
1/3 c. chopped fresh dill
2 tbsp. chopped fresh parsley
Extra-virgin olive oil
Dried beans or rice

1. Sprinkle zucchini with salt. Place in colander and let sit for 1 hour to remove excess water. Pat dry. Set aside.

2. Preheat oven to 375 degrees.

3. Place pie crust in fluted quiche pan or pie pan. Prick bottom of crust with fork; line with foil or wax paper. To hold crust down, fill with dried beans or rice.

4. Bake crust for 10 minutes. Remove beans and foil; discard. Return to oven; bake 12 minutes more. Cool slightly.

5. Heat oil in skillet. Saute zucchini until lightly browned on both sides. Drain.

6. Spread cheese on bottom of prepared crust. Arrange zucchini on top in a circular pattern. Sprinkle with nutmeg, pepper, dill and parsley. Drizzle top lightly with extra-virgin olive oil.

7. Bake in 375 degree oven for 40 minutes. Let rest for 10 minutes before slicing. Serves 4-6.