Place zucchini in a strainer over sink with the salt and let it drain for a ½ hour.
Meanwhile brush melted butter on a large cookie sheet.
Roll out 1 sheet of dough, sized to fit cookie sheet. Brush with melted butter.
Place sheet of puff pastry dough onto prepared cookie sheet. (I pulled and stretched as I went. It didn't quite fit my pan, so I pressed the 2 rolled out sheets together...whoops! You can see my "seam"!)
Cover dough area with foil. Cut the foil to fit keeping the edges of dough exposed.
Bake for 8 minutes or until golden on the edges.
Remove foil and bake for 5 minutes longer, or until the large area is golden.
With zucchini wrapped in a paper towel, squeeze and “wring it out” to lose as much moisture as you can.
Place zucchini in a large bowl and add 1 Tablespoon of olive oil and the pepper. Taste a few strands (or slices) and adjust seasoning.
Spread pesto over puffed baked sheet.
Place the spiraled, sliced or grated zucchini, decoratively on top of pesto.
Drizzle with remaining Tablespoon of olive oil and sprinkle with thyme leaves.
Bake for 20 minutes. Sprinkle with Parmesan, if using. Allow to cool for 10 minutes.
Cut in squares and serve.
If you'd like to make it more of a meal, do what our daughter, Bela, did...add a little shredded chicken! It was a Gr8 idea and a perfect leftover!