Ingredients

15oz package refrigerated piecrusts
1 lb zucchini, (about 2 medium sized) sliced thinly
1 small onion thinly sliced
2tsp. olive oil
4 plum tomatos sliced
1/2cup fresh basil, chopped
1/2cup freshly grated parmesan cheese
1/3 cup light mayonnaise
1/2tsp ground pepper

Method

1. Fit piecrust into a 9inch tart pan and trim off excess. Prick bottom and sides with fork. Bake at 450 degrees for 9-11 minutes or until lightly browned. Let cool.
2. Saute' zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent. Arrange zucchini mixture in bottom of the prepared piecrust. Arrange tomatoes on top of the zucchini.
3. Stire together basil, cheese, and mayonnaise. Drop by teaspoonful evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
4. Bake at 425 degrees for 15 minutes or until thoroughly heated and chees mixture is slightly melted.