This recipe is courtesy of Rachael Ray.
Preheat the oven to 350 degrees F.
Lay the zucchini in a colander, sprinkling each layer with salt. Let stand for 20 minutes. Rinse, then pat dry.
On a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess. Prick the pastry base with a fork. Refrigerate.
In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook until golden, about 5 minutes. Stir in the dill. Remove from the heat, and let cool to room temperature.
In a bowl, whisk together the eggs, ricotta, ½ cup of Parmigiano-Reggiano, and the half-and-half. Season with salt, pepper, and nutmeg.
Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with the remaining Parmigiano-Reggiano.
Bake until a knife in the center comes out clean, about 1 hour and 10 minutes.
Let cool slightly before slicing.