1Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
2In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
3Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.