This savory zucchini pie is always in season! Serve this veggie-packed gluten-free pie for a special lunch or add it to your weekend brunch menu.
6 ounces heavy cream
1 cup shredded mozzarella cheese
salt and pepper to taste
Preheat oven to 375°.
Line a 9-inch pie tin with a sheet of GeeFree puff pastry.
Combine eggs and cheese in a large bowl; whisk.
Add all other ingredients and mix.
Add ingredients to pie shell.
Bake for 30 minutes or until golden brown.
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