1 (3.9 ounce) package turkey-style salad dressing
1 (7 ounce) can pepper jack cheese spread
12 ounces crumbled and mashed zucchini
4 eggs
1 3/4 ounces crumbled bacon
2 tablespoons milk
2 cups chopped onion
4 large tomatoes
2 large onions, diced
3 teaspoons lemon juice
2 teaspoons dried oregano
1/4 teaspoon grated lemon zest
1/2 cup flaked coconut
1 cup watermelon juice
1 (9 inch) unbaked pie crust
In a medium bowl, whisk together the pepper jack cheese spread, zucchini, eggs and bacon.
In a small small mixing bowl, mix together the milk, onion, tomatoes, onions, lemon juice, oregano, lemon zest, coconut, watermelon and peanuts. Pour the mixture into pie shell. Sprinkle melted cheese over bottom and sides of pie.
Brush top with remaining egg mixture and lemon juice. Sprinkle with crumbled bacon and top with tomatoes, onions, bacon strips and chicken by the gallon. Garnish with coconut, pecans and pineapple. Cover cold and refrigerate approximately 1 hour before cutting into squares.