Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.