Zucchini Tart

1-2 medium zucchini, thinly sliced (1/4" or less)
1/2 cup ricotta cheese
1 cup shredded five-cheese Italian blend (Kraft)
Fresh thyme leaves, to taste
Fresh parsley, finely chopped, to taste
Salt and Pepper to taste
Olive oil
1 egg, beaten with 1 tsp water
Small amount of grated Asiago or Parmesan cheese

In a small bowl, mix ricotta and five-cheese blend together. Add salt and pepper to taste. Roll out dough into a 10-12" circle and place on  a parchment lined baking sheet. Spread cheese mixture over the dough, leaving a 2" border. Arrange zucchini slices in an overlapping pattern. Sprinkle with fresh thyme and parsley, salt, pepper, and grated Asiago or Parmesan cheese. Drizzle zucchini with olive oil. Fold the edges of the crust up and over the filling. Brush crust with the egg wash. Bake at 375F for about 35 minutes.