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Preheat oven to 400°F/205°C. Lightly grease a 9-inch pie pan. Set aside.
In a medium sized bowl mix together the grated zucchini, salt, pepper and egg until combined.
Gently press the mix into the prepared pie pan. Press evenly into the bottom and side to form a crust. Bake for 25 minutes or until the crust is set and the sides begin to brown.
Add the spinach to large non stick skillet over a medium heat. Cover and let the spinach wilt, 2-3 minutes. Remove from the heat and let cool a few minutes.
Whisk the eggs in a medium sized bowl. Stir in the crumbled feta
Mix the spinach into the egg-feta mixture.
Pour the filling over the crust - spread so it bakes evenly. Lay the cherry tomatoes over the top of the filling in an evenly layer.
Reduce oven temperature to 375°F/190°C. Bake for 30-35 minutes or until the filling is set. Let cool for a few minutes before slicing and serving.