Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Reduce heat to 180 C / Gas 4.
In a frying pan, saute courgette in olive oil until tender; drain. Place half the courgette in the pastry case. Sprinkle with mozzarella cheese.
In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the centre comes out clean.