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Preheat the oven to 350F.
Very thinly slice one zucchini and set aside.
Grate remaining zucchini, firmly squeezing it by the handful to remove as much liquid as possible.
In a large bowl, whisk together flour and eggs.
Reserve 1/2 cup cheese, and then stir grated zucchini and remaining cheese into egg mixture.
Transfer to pie crust, top with sliced zucchini (arranging it in circles, if you like) and reserved cheese and bake until firm and golden brown, 50 to 55 minutes.
Set aside to let cool, and then serve warm or cold.