Thinly slice zucchini. We will cook the zucchini in 2 batches.

Heat up a castiron skillet on medium heat, once hot, add 3/4 tbsp of oil. Add half the zucchini.

The zucchini will cook fast. This is what you'll have 3 minutes later. Season with salt and black pepper.

Cook for another 3-5 minutes until your zucchini is golden brown.

Once done, place the zucchini on a dry paper towel so the moisture will be absorbed. This will prevent the pizza from getting soggy.

Next slice your onions. In the same skillet, add 1/2 tbsp of oil and your sliced onions.

This is how your onions will be 4 minutes later - perfect caramelized.

Set aside.

Slice your cherry tomatoes in half. Chop your garlic and Indian/Thai green chilies.

Heat up the same skillet on medium heat. add oil, followed by garlic and green chilies. Saute for a minute.

Add cherry tomatoes and season with salt. Stir and cook for 5-6 minutes until soft.

This is what you should have. The cherry tomatoes will be sweet and delicious.

Ingredients are now prepped.

Grate your parmesan cheese. I like using fresh parmesan cheese.

Take whole wheat lavash bread. I like using Trader Joe's brand.

Spread a couple of dollops of marinara sauce. Don't overdo it, you just want a thin layer of marinara sauce. I love using Rao's Marinara.

Now top with sauteed zucchini - you want to add 24 slices of zucchini here. Spread them individually all over.

Top with onions and tomatoes - don't overcrowd.

Now add crumbles of chevre herbed goat cheese - I used roughly 1 ounce for 1 lavash bread. You can certainly add more.

Now add parmesan cheese - you'll need about 1/3 cup of parmesan cheese.

Top with 8-9 fresh basil leaves. If you prefer, you can add basil leaves after baking too.

Bake for 5 minutes or so at 400 degrees until the lavash bread is crispy and the cheese has melted. I used my toaster oven here. Lavash bread gets crispy fast so it may take you anywhere from 3-5 minutes for that perfect texture.

Slice into 6 pieces and enjoy hot!