Season the pork with salt and pepper and saute in hot oil about 1 minute on each side until golden brown, then remove, place in an oiled baking dish and brush with pesto. Rinse, trim and coarsely grate the zucchini. Rinse the tomatoes, trim and cut into quarters or eighths. Mix the tomatoes with the cream, grated zucchini and basil. Season with salt and pepper and spread over the pork. Thinly slice the mozzarella and spread on the cutlets. Bake on the top rack in an oven preheated to 180°C (approximately 350°F) top and 15-20 minutes.
Remove from the oven and serve garnished with tomatoes.