Preheat oven to 400 degrees F.
In a large skillet, heat olive oil over medium heat. Add zucchini, sauté until tender, stirring frequently. Remove from heat, and drain if a lot of oil remains. Set aside.
In a large bowl, beat eggs, parsley, garlic powder, onion powder, basil, oregano, Worchestershire sauce, and black pepper.
Add shredded mozzarella and zucchini and stir until incorporated.
Pour into frozen pie crust.
Bake for 35-40 minutes or until crust is golden brown, and a toothpick comes out clean. It may be necessary to cover loosely with foil the last 10 minutes of cooking to prevent over-browning.
Let rest 5-10 minutes before cutting and serving.