Toss the zucchini with 2 tsp salt and drain for 30 minutes. Place them on a clean kitchen towel and gently squeeze to release excess water.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste
In a small bowl, mix the goat cheese with a fork and add lemon zest and fresh thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border.
Arrange the zucchinis starting in the middle going into circles until the whole surface is full. Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.
When ready drizzle a little bit of olive oil and salt and add fresh basil all over.
I think that a couple of tsp of fresh parmesan on it would be amazing ( I haven't tried yet but just thinking about it makes me want to do this tart right now).