Cheesy Zucchini and Red Onion Flatbread with salad

MONDAY
Cheesy Zucchini and Red Onion Flatbread
Nonstick vegetable oil spray
10 oz pizza dough (premade refrigerated dough is fine however we using our own homemade dough)
3/4 cup garlic and herb cheese spread(such as Alouette) divided
3/14 cup finely grated Parmesan cheese, divided
3 tbsp chopped fresh Italian parsley, divided
1 small red onion
1 7 to 8 inch long zucchini (yellow or green, does not matter) cut crosswise into 1/8 inch thick rounds, divided
Olive oil
Preheat oven to 400F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2 inch plain border. Sprinkle with half of Parmesan and 2 tbsp parsley. Using parchment as aid, fold plain have of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2 inch diameter core; cut into 1/8 inch thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes.
Sprinkle with 1 tbsp parsley.

Serve with salad