Prepare pie crust:
Combine 1/2tsp salt and flour, then cut in shortening until mixture has a coarse crumb-like consistency. Add cold water, 1Tbsp at a time just until the dough holds together. Form the dough into a thick circle with your hands, then use a rolling pin to roll out into a 1/4 inch thick circle. Use a cookie cutter or pizza cutter to cut the crust into circles or squares about 2 inches across. Arrange the shapes on parchment paper on a cookie sheet and chill in the freezer for at least 15 minutes.
Slice zucchini very thinly, 1/8 to 1/16 of an inch thick. Toss the zucchini with salt in a bowl and allow to rest for 15 minutes. Drain away the extra water and pat the zucchini dry with paper towels. Toss zucchini with olive oil and fresh herbs and some black pepper.
Preheat the oven to 400°F. Put a dollop of chévre on each dough round. Fold zucchini pieces and place on top of chévre, about 3 or 4 slices per round. Sprinkle with parmesan cheese. Bake for about 20 minutes until the crusts are golden.
1 1/3c all purpose flour
1/2c chilled shortening
up to 1/4c very cold water
1 or 2 small zucchini
fresh herbs parmesan cheese