Zucchini and Onion Flatbread

I made this as a bread to go with lasagne when we had friends over. It was a big hit with all the adults. M didn't like it, but that was fine with all of us. The zucchini is very unobtrusive and not obnoxiously in your face, thanks to the onions and the herbed cheese spread. I will definitely repeat this (probably many times) throughout the summer. You could also easily mix up a batch of your favorite homemade pizza dough. I took the easy route this time around.

Zucchini and Onion Flatbread
(slightly adapted from Bon Appetit)
1 (10-oz) tube refrigerated pizza dough
3/4 c garlic and herb cheese spread (such as Alouette or Boursin), divided
3/4 c Parmesan cheese, finely grated, divided
3 T fresh parsley, chopped, divided
1 small onion (original recipe suggests a red onion, I used a young sweet onion), cut into 1/8" thick rounds
1 (7- 8 inch long) zucchini, cut crosswise into 1/8" thick rounds
Olive oil

Line baking sheet with parchment paper. Spray with non-stick spray. Unroll dough onto parchment and stretch to fit pan. Spread 1/2 of herb cheese over one long half of dough, leaving 1/2 " plain border. Sprinkle with half of Parmesan and 2 T parsley. Fold plain half of dough over filled half (using parchment as aid). Do not seal edges. Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Arrange one row of zucchini down one long side of dough. Arrange onion rounds in row alongside zucchini. Arrange one more row of zucchini alongside onion. (you can repeat this alternation as many times as you have space for). Brush vegetables with oil; sprinkle with salt and pepper. Bake bread in preheated 400 degrees oven until puffed and deep brown at the edges, about 24 minutes. Sprinkle with 1 T parsley and serve.