Preheat oven to 375F and partially blind-bake (see note above) the pie crust for about 10 minutes. Remove from the oven and set aside. No need to wait for the crust to cool for this recipe.
Meanwhile, in a large saute pan, melt the butter over medium heat. Saute the garlic and onion for about 3 minutes, or until softened. Add in the zucchini and mushrooms and cook for another 5 minutes, stirring often. Don't cook the zucchini all the way, just until slightly softened. Remove the zucchini mixture from the heat and stir in the herbs, salt, pepper and sun dried tomatoes. Set aside.
In a large bowl, beat the eggs and stir in the shredded cheese. Add in the zucchini mixture and mix well. Pour the mixture into the ready pie crust and top with fresh mozzarella slices (or more shredded cheese if fresh is not available).
Bake the pie at 375F for 20-25 minutes, or until the pie is set in the middle and slightly browned on top. Remove the pie from the oven and let it sit for 5 minutes before serving.