Yes! Zucchini is starting to come in. I am picking the smaller ones now and had to make something with puff pastry dough, which is my favorite go to crust for veggies. Phyllo dough is my second.
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
1/2 cup sundried tomato pesto (at your grocery store)
1/2 cup parmigiano regginao (grated)
1 handful basil (torn)
1 large zucchini (thinly sliced)
salt and pepper to taste
1 tablespoon olive oil
Roll the puff pastry out to a 16×10 inch rectangle.
Score a line around the puff pastry 1/2 inch from the edge.
Spread the pesto over the center of the dough and top with the parmigiano reggiano and basil.
Arrange the zucchini slices in a single layer on top of the pesto and season with salt and pepper.
Brush the outside inch of the pastry with the oil.
Bake in a preheated 400F oven until the zucchini is tender and the pastry is golden brown, about 15-25 minutes. Watch carefully so it does not burn.
If adding cheddar, when tart is almost done sprinkle with some cheese and put back into oven till melted.