Savory Zucchini Pie with Fontina Cheese and Walnut Crust

Based on what I'm seeing at the farmer's market these days, zucchini is taking over the planet. OK, maybe not but I'm eating so much of the stuff that I'm about to turn green. Fortunately, I love it.




Mostly I just turn all that green and yellow squash into noodles with my sprializer or, even faster, my julienne peeler. But I avoided trying to cook anything more elaborate with it for fear