Sauté zucchini and bell peppers in olive oil over medium heat just until soft.
Season with salt and pepper and Zesty Garlic.
Layer several paper towels and place zucchini in middle; lift edges to create a “bag”. Squeeze to drain off excess fluids.
Place drained zucchini in crust-filled tart pan or shells.
Add chopped basil, top with Mozzarella, Cheddar and half the Parmesan.
In a small bowl, mix eggs, cream and cream cheese till smooth; pour over tart until well covered.
Top with sliced tomatoes and sprinkle with remaining Parmesan.
May refrigerate overnight at this point.
Bake at 400°F for 30-35 minutes until just set.
Serve warm.
