Preparation

1. Preheat oven to 425°F.
2. Roll out pie dough and line a 9-inch pie plate, trimming excess dough to 1/2-inch. Fold under excess dough and crimp or press with the tines of a fork.
3. Prick bottom of dough all over with a fork, then line dough with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove pie weights and parchment paper and bake 5 minutes more. Set aside while you make the filling.
4. Reduce oven to 375°F.
5. Trim ends off zucchini, then shred zucchini with a grater or food processor. Place shredded zucchini in a clean kitchen towel, then gather up the edges and squeeze as much liquid from the zucchini as you can. Set aside.
6. To a large bowl, add the eggs, heavy cream, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper. Whisk to combine well. Gently fold in the zucchini and goat cheese.
7. Pour filling into crust, then bake until filling is set, about 45 minutes. Let cool 10 minutes before slicing and serving. Enjoy!