Directions

• Heat the oven to 375 degrees F and grease a glass pie dish. Roll out the pie crust into a 12-inch round. I usually roll the dough between four pieces of plastic wrap since it’s a gluten-free dough and there is no risk that it might get tough. It keeps the counter and the rolling pin clean.
  
• Lay the rolled pie crust gently into a 9-inch pie plate, with the help of the plastic wrap. Tuck overhang under and crimp as desired. Freeze for 30 minutes. In the meanwhile prepare the filling.
• Mix the grated zucchini with 1 tsp salt, then place in a colander. Slice the last zucchini very thinly length ways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated zucchini. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.
• Melt 1 Tablespoon of butter in a medium frying pan. Add the grated zucchini to the pan. Cook, stirring, for 3 mins then place them into a bowl. Melt the rest of the butter and add the sliced zucchini. Cook them slightly on both sides for a couple of minutes.
• Lightly beat the eggs and half and half in a large bowl. Add the grated zucchini and the mint sliced thinly. Season generously with pepper, and salt if it needs it (it may be salty enough).
• Take the crust out of the freezer and pour in the filling. Slice the goat cheese in 1/2 ” slices and place them all on top of the filling. Lay the zucchini strips over the top like the spokes of a wheel. Bake for 50 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

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