Preheat oven to 350 and lightly grease a 9-inch round pan. I like to use the pans that has straight up edges vs pie pans.
Grate zucchini on a large grater, squeeze the juice out and set aside.
In a large mixing bowl, whisk together eggs, sour cream, sriracha seasoning and flour, until completely mixed and smooth. Be careful adding extra salt because the seasoning mix has some salt in it. You can add an extra teaspoon of seasoning if you want to go a little spicier.
Center puff pastry dough in the baking pan and very lightly press it in the corners of the pan so the dough hugs the pan. The corners of the dough that are sticking out, you can cut and use to even out other parts of the crust.
Spread prepared zucchini over the bottom of the dough, evenly.
Slowly pour egg mixture in a circular motion so it hits all parts of zucchini.
Spread shredded cheese over the top.
Bake for about 35 minutes. Center will be slightly jiggly but raised and edges will be set.