We almost always have store-bought puff pastry in our freezer because it’s so versatile.
Preheat the oven to 375°. Using a vegetable peeler, shave the zucchini lengthwise into long, thin ribbons.
On parchment paper, roll out the puff pastry to a 9-by-12-inch rectangle. Transfer the pastry on the parchment to a rimmed baking sheet. Using a sharp knife, score a 1/2-inch border all the way around the pastry; make sure not to cut all the way through. Using a fork, pierce the pastry all over inside the border. Brush with 1 tbsp. oil. Transfer to the oven. Bake until cooked through and browned in spots, 22 to 25 minutes. Let cool for 5 minutes.
Meanwhile, in a small bowl, whisk the cheese spread and 2 tbsp. oil; season with salt and pepper. Gently spread over the pastry, keeping inside the border.
In a large bowl, whisk the remaining 2 tbsp. plus 11/2 tsp. oil, 1/2 tsp. lemon zest, and 1 tbsp. lemon juice; season. Toss with the arugula and zucchini; season. Top the pastry with the salad and the remaining 1 tsp. lemon zest; season with pepper.
Price per serving: $3.59
