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Preheat broiler.
Heat oil in 10 inch oven-safe skillet; add zucchini, garlic and spices, sauté for 3 minutes.
Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
Break eggs into a small mixing bowl and beat well with cream.
Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
Add half the cheeses and stir gently; cook about 3 minutes.
Sprinkle with remaining cheeses and reserved tomatoes.
Cook a few additional minutes with lid on the skillet.
Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning.
Remove from oven.
Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve.