While the dough is chilling, make the filling. In a medium frying pan, add the olive oil, sliced zucchini and shallot and sprinkle with salt, pepper and fresh chopped parsley. Sautee stirring often until golden. Let cool to warm.
Pre-heat oven to 350F (180C). Line a medium/large cookie sheet with parchment paper.
In a medium/large bowl beat with a fork the eggs, parmesan and cream, then fold in the zucchini mixture and fontal cheese.
Roll the dough into an approximate 11/12 inch (30/32 cm) circle, 1/8 inch thick. Place on a parchment paper lined large cooke sheet, then spoon the mixture into the middle of the dough, and fold the dough up and around the filling (don't cover completely). Brush the dough with a little milk. Bake for approximately 30-40 minutes or until golden baked. Enjoy!
*This recipe uses half the recipe, the remaining dough can be frozen, wrap well.