Preheat the oven to 350°F. Remove the frozen pie crust from the freezer and it’s packaging; set aside.

Brown the pancetta in a nonstick skillet over medium heat. Drain on paper towels. Discard the grease and return the skillet to the heat.

Add the zucchini to the skillet and stir for 2 minutes to remove the moisture.

Add the pancetta, zucchini, and cheese to the pie crust; set aside.

In a medium bowl, combine the eggs, cream, half & half, pepper, and salt. Pour over the pie.

Bake for 50 – 55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 30 minutes before you slice it. Serve warm.