Zucchini Galette Recipe
Use up garden zucchini with this three-cheese Zucchini Galette Recipe, made in a pie crust with zucchini, herbs, and a splash of lemon. A delicious vegetarian meal.
August is my favorite month to serve a Zucchini Galette recipe. With gardens, farmer’s markets, and the local grocery store bursting with zucchini, this recipe is so easy and good. We love to serve a galette for a weekend brunch, but it’s great for lunch or dinner, too. This zucchini galette is also a great vegetarian option for dinner guests.
Zucchini Galette Recipe
This recipe is basically a rustic tart, and it’s great served hot, cold, or even at room temp. Make the crust from scratch or buy store-bought. So simple! You may also want to try our Summer Squash Casserole or this Summer Squash Salad Recipe made with zucchini, red onion, feta cheese, and an amazing fresh vinaigrette!
For a sweet galette, this Best Blueberry Galette is a must-try, served warm with vanilla ice cream!
Summer Zucchini Galette ingredients:
The lemon, cheese, creamy ricotta, and garlic make the best filling.
- Zucchini squash (you can use green, yellow, or both)
- Refrigerated unbaked pie crust (or you can make a homemade crust – add link!)
- Ricotta cheese
- Parmesan cheese
- Mozzarella cheese
- Garlic
- Olive oil
- Lemon peel + juice
- Salt and pepper
- Egg
- Fresh herbs
Don’t forget the egg wash, which makes the galette browned and shiny, with a nice crust on top. In a small bowl, whisk together the egg yolk and small amount of water. Lightly brush the pastry edges with egg mixture.
The lemon and ricotta cheese create a perfect tangy pairing, with savory Parmesan and mozzarella. So good!
How to make summer Zucchini Galette
While this galette looks gorgeous, it requires little prep, and only 35-40 minutes of baking time! Perfect for a busy weeknight meal.
- Sprinkle zucchini with salt; transfer to a colander; drain for fifteen minutes. Remove and pat dry with paper towels.
- Roll the pie crust on lightly floured parchment, to form a twelve-inch circle. Transfer the dough to a baking sheet or stone.
- Mix the next seven ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a one and a half inch border.
- Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary.
- Make the egg wash and brush over the crust.
- Bake the galette until edges are golden brown.
- Sprinkle with fresh herbs, such as finely chopped dill weed or basil.
How to serve a galette
A galette is best served warm, but you can also serve it cold. When it comes out of the oven, you want it to sit a bit before serving.
Serve for brunch, lunch, or dinner. Serve with a side salad, fruit, or even hot crunchy bread.
How to store this recipe:
- Leftovers are best wrapped with plastic or stored in an airtight container. To reheat, zap it in the microwave or toast it up in the oven, but it’s also delish eaten cold.
- If you want to make and freeze, do this before you bake the galette.
- Wrap well with plastic and then a layer of foil. The galettes will last in the freezer up to three months frozen.
- To bake when frozen: Remove from the freezer, brush with egg yolk, and bake at 375F for about one hour, or until golden brown.
Tips and substitutions:
- Store-bought pie crust or homemade crusts both work for this recipe. Homemade crusts are a little more buttery.
- You can mix the squash, using both yellow or green zucchini. You can also use other varieties of squash.
- Add protein? Chicken, sausage, or even salami is delish in this recipe.
- Try different cheese, like goat cheese, Mozzarella, Swiss cheese, or we love Tillamook Sharp Cheddar.
- Eat soon after it comes out of the oven, for the best flavors. But it’s also delish reheated.
- Mix up the herbs – what are your favorite flavors? You can use oregano, basil, fresh dill.
More galette recipes to try (sweet and savory):
Sweet: Oregon Marionberry Galette Recipe
Savory: Whole Wheat Leek Salmon Galette
A Summer Tomato Galette (savory)
Get the Recipe:
Zucchini Galette Recipe
Ingredients
- 2 medium summer zucchini squash, thinly sliced (2 1/2 cups)
- ½ 15 oz. package rolled, refrigerated, unbaked piecrust
- ¾ cup ricotta cheese
- ¾ cup Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 Tbsp. olive oil
- 2 tsp. finely shredded lemon peel
- 1 Tbsp. lemon juice
- Salt and pepper to taste
- 1 egg yolk
- Fresh herbs, finely chopped
Instructions
- Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels.
- Preheat the oven to 400.
- Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone.
- Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border.
- Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary.
- In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture.
- Bake the galette in the oven for 35-40 minutes, or until edges are golden brown.
- Sprinkle with fresh herbs, such as finely chopped dill weed or basil.
- Serve warm or at room temperature.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
