3 (9 inch) pie shells
1 1/2 cups chopped fresh parsley
1 tablespoon butter
1 tablespoon orange zest
1 4 ounce packages cream cheese, softened
1 egg, softened
1 teaspoon lemon juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon lemon juice
1 teaspoon ground paprika
Prepare the zucchini according to package directions. Chop zucchini; bundle into a large bowl. Set aside.
In a medium bowl, mix the parsley, butter and orange, and set aside.
In a medium bowl, cream cheese, egg, lemon juice and flour. Make a well in the center, and pour the creamed mixture into the space between the crusts.
Bake 30 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean.
Remove crusts from oven. Fill pie shell with the remaining parsley mixture, and top with the crusts. Chill at least 2 hours before serving. Skim fat with spoon; or clip foil.