Slice off and discard ends of zucchini. Using wide vegetable peeler, peel strips of zucchini lengthwise to form ribbons. After a few ribbons, turn zucchini and peel another side for better shaped ribbons. Place ribbons loosely in measuring cup, measure 2 cups (500 mL); set aside. 

Unroll puff pastry and leave on parchment paper. Place on baking sheet. Using fork, leave 1/2-inch (1 cm) border around edge of pastry, prick pastry many times. Thinly spread pesto over pastry. Arrange zucchini ribbons over pesto, curling, overlapping and weaving strips; leaving border bare. Place cherry tomatoes, cut side up on zucchini and sprinkle with cheese. 

Bake in 400°F (200°C) oven for 15 to 20 minutes or until pastry is golden brown. Sprinkle with pepper to taste. Serve warm or at room temperature.