Steam the zucchini until softened, about 5 minutes. Drain.
In a blender or food processor, blend the cooked zucchini, 3/4 cup (45g) coconut, sugar, milk, eggs, vanilla essence, and salt until smooth. Pour into the pie shell, and sprinkle with remaining coconut and nutmeg.
Bake 10 minutes in the preheated oven. Reduce heat to 175 degrees C, and continue baking 50 minutes, or until a knife inserted in the centre comes out clean.