Let puff pastry thaw at room temperature or in the refrigerator overnight.

Preheat oven to 350 degrees Fahrenheit.

On a piece of Gefen Parchment Paper, roll out dough into a square or rectangle of about a quarter-inch thickness (I recommend rolling it to the same size as the platter on which you’ll serve it). Using a sharp knife, make an incision around the perimeter of the puff pastry, about one to one and a half inches from the edge, like a picture frame. This is where your crust will be. Then, using a fork, poke lots of holes on the inside.

Cover the inside of the puff pastry with Parmesan cheese (it should cover it completely), reserving a bit of the cheese.

Begin layering your veggies. Add the zucchini and tomatoes in a scalloped pattern. Sprinkle with nonstick cooking spray and sprinkle with salt, pepper, and dried basil. Brush edges with egg and bake for 20–25 minutes.

Drizzle with Tuscanini Balsamic Glaze for the finishing touch.