Step 1

Preheat the oven to 400F. Roll out your refrigerated pie crust and place in a 9" pie dish.

Step 2

Slice your zucchini and squash into thin slices and set aside.

Step 3

In a bowl, mix together the ricotta with the parmesan, lemon zest, lemon juice, garlic powder, salt, and pepper.

Step 4

Spread the ricotta mixture on the prepared pie crust. Lay the zucchini and squash slices on top, and season with a bit more salt and pepper. Fold the extra pie dough around the sides to create a crust.

Step 5

Brush the heavy cream over the crust, then bake in preheated oven for 30-40 minutes, until golden brown and delicious. Enjoy!