Place cut zucchini in a strainer and sprinkle with ¼ teaspoon salt. Let sit for 15 minutes to remove some of the water.
In a large bowl whisk together the eggs and milk. Add the zucchini, bacon, green onion, corn, cheese, cilantro, salt and pepper and mix well.
Pour the egg mixture into the precooked crust. Sprinkle the tomatoes on top of the egg mixture.
Bake for 30 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.