Heat cheeses in a microwave safe bowl for 30-second intervals, stirring between, until completely melted and combined.
Add the cheese mixture to a mixing bowl with all of the remaining dough ingredients except for the melted butter. Knead until all of the ingredients are combined.
Chill the dough for 30 minutes.
Melt the butter in a skillet over medium heat on the stove.
Stir in the zucchini, apple pie spice, and brown sugar sweetener. Cook until the zucchini is crisp on the outside and tender inside. Remove from heat and allow filling to cool to room temperature.
Roll the chilled dough out between two pieces of parchment paper until it is about 1/4th inch thick.
Cut the dough sheet into 12 evenly sized rectangles. You may have to do this in two batches, rolling the excess back out the second time around.
Scoop a heaping Tablespoon of filling into the middle of six of the rectangles of dough.
Place another rectangle of plain dough over each filled rectangle, and pinch the edges closed. Fold the edges over to seal.
Place the filled pastries on a parchment-lined baking sheet and bake for 15 minutes at 350°F.
