Tomato and Zucchini Tart

I made this for supper tonight, and we were reminded of how zestfully tasty it is, so I thought I'd quick share the recipe.  Great for summer produce!

Tomato and Zucchini Tart

1 Frozen pie crust
1 medium Zucchini -- sliced thin
1 tbsp. Oil
3 Roma Tomatoes -- sliced
1 tbsp. Basil
1/3 cup Mayo
1/3 cup Parmesan cheese
2 tbsp. Milk
1/4 tsp. Pepper

Bake pie crust according to package. Meanwhile, fry zucchini in oil until tender. In a small bowl, mix together mayo, cheese, milk, and basil. When the crust is done, fill with the zucchini and layer the tomatoes on top. Spoon mayo mix on top and spread gently (add more milk if necessary). Sprinkle with pepper. Bake at 425 degrees for 15 minutes.