Melt the butter in a skillet over medium-high heat. Add the zucchini and sauté, until tender.

Combine the breadcrumbs and Parmesan cheese. Add two tablespoons to the zucchini and stir until the cheese melts.

Using a round cookie cutter, cut out 24 circles from the pie crust and press into a mini muffin pan. Slice the cheese into 24 pieces, as well. Evenly spread the cooked zucchini into each pastry shell. Top with tomato sauce and add a piece of cheese. Sprinkle with the Parmesan breadcrumbs.

Bake in a 400-degree oven for 10-12 minutes. Serve.