Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Slice your zucchini and squash into thin rounds, trying to keep them the same thickness.
In a small bowl, stir together the softened cream cheese and pesto until smooth.
Unroll the pie crust onto the prepared baking sheet and spread the cream cheese mixture onto it, leaving about a 1/2″ border around the edges.
Lay the squash and zucchini pieces over the top (I had a little of both the squash and zucchini left over).
Sprinkle the top with a little salt and pepper (& lemon pepper if you’re me and like lemon pepper on just about everything).
Fold the edges over to form a crust, gently pinching it together so it stays.
Bake for 20-25 minutes or until the crust just begins to brown. Let it cool slightly before slicing.