Zucchini and ricotta pie

Our family enjoys going to farmer's markets and this year we planted our own garden. Zucchinis are one of our fresh garden faves! I came upon this recipe in Rachael Ray and adapted it to what we had on hand. Very good, hope you enjoy!

2 zucchinis, thinly sliced
1 store bought pie crust
2 tbsp butter
1 tbsp dried thyme
5 eggs, beaten
1 cup ricotta
1/2 cup grated Parmesan
1/2 cup milk
1 pinch nutmeg
Salt and pepper

Preheat the oven to 350. Place your pie crust in you pie pan. In a large skillet, melt the butter over medium high. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the thyme and remove from heat; let cool to room temp. In a bowl, whisk together the eggs, ricotta, Parmesan, and milk. Season with nutmeg, salt and pepper. Stir in the zucchini. Pour the mixture into the pie crust and sprinkle with more Parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.