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Preheat an oven to 220C.
In a bowl combine the cottage cheese with half the pesto, the lemon zest & season lightly with salt & pepper. Set aside.
Combine the shaved zucchini with the remaining pesto, olive oil & season lightly.
Score a 1cm boarder around the pastry edges with the tipoff a sharp knife (don’t cut through).
Use a fork to dock the pastry inside the boarder, making lots of indents everywhere.
Spread the cottage cheese mix over the pastry inside the boarder only the pile the zucchini over the cottage cheese.
Bake in the oven for 25-30 minutes, until the base is crisp. Serve with the olive and basil scattered over and cut into desired size pieces