Use a 9″ Pie Plate.
Line with one crust.
Spray pie plate with non-stick spray.
To prepare the filling, heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add squash, zucchini, shallots, and thyme; saute for 5 minutes or until squash and zucchini are tender, stirring frequently.
Cool the squash mixture slightly.
Combine 1 cup reduced-fat milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk.
Arrange squash mixture evenly in pan, and sprinkle with 3/4 cup mozzarella cheese.
Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set.
Cool for 15 minutes on a wire rack.