Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?
Again, I think I’m just going to have to try it.
Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).