0 If the pie dough is not rolled out, transfer to a floured work surface and roll into a 12-inch round. Press into a 9-inch standard (not deep-dish) pie plate. Crimp as desired. Refrigerate for 20 minutes.
1 Meanwhile, heat the oven to 350ºF.
2 Place the pie plate on a rimmed baking sheet. Line the crust with parchment paper, then fill to the top with pie weights, dried beans, granulated sugar, or rice. Bake until set, about 20 minutes. Remove the weights and parchment. Continue to bake until starting to brown, 6 to 8 minutes more. Let cool slightly while you prepare the vegetables and custard.
3 Heat the oil in a large skillet over medium-high heat until shimmering. Add the zucchini, shallot, and 1/2 teaspoon salt. Cook, stirring, until the veggies are tender and golden brown and any excess moisture has evaporated, 5 to 7 minutes. Remove from the heat and stir in the tomatoes.
4 Meanwhile, crack the eggs into your largest liquid measuring cup. Add the cottage cheese until the mixture reaches 1½ cups (likely about 1/2 cup cottage cheese). Add the basil, dill, most of the Parmesan, the remaining 1/2 teaspoon salt, and several grinds black pepper and whisk to combine.
5 Sprinkle the remaining Parmesan into the crust. Add the veggies and arrange in a single layer, then crumble in the feta. Pour in the egg and cottage cheese mixture.
6 Bake until puffed and just set, 25 to 35 minutes. Let cool for about 10 minutes before slicing. Serve with hot sauce, if desired.
