Tomato-Zucchini Tart

1 refrigerated pie crust
1 medium zucchini, thinkly sliced
2 tsp. olive oil
3 plum or 2 heirloom tomatoes, sliced
1/2 c. fresh basil
1/3 c. fresly grated parmesan cheese
1/3 c. light or olive oil mayonnaise
1/2 tsp. freshly ground pepper

1.  Preheat oven to 450.  Fit piecrust into a 9-inch tart pan; trim excess.  Prick bottom and sides or piecrust using a fork.
2.  Bake piecrust at 450 for 9 to 11 minutes or until lightly browned.  Remove from oven, and let cool.
3.  Reduce oven termperature to 425.  Saute zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender.  Arrange zucchini in bottom of prepared piecrust.  Arrange tomatoes on top of zucchini.
4.  Stir together basil, cheese and mayonnaise.  Drop by teaspoonfuls on top of tomatoes, and spread gently.  Sprinkly with pepper.
5.  Bake at 425 for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.