I know that being swamped with zucchini is a continuing problem for some of you with gardens, so I’m here to help with that. Even if you don’t have a garden (like me), you may be looking for some different ways to use zucchini or yellow summer squash.
Summer squashes are about as versatile a vegetable as they come. Delicious in so many ways–grilled, sautéed, baked or paired with other vegetables, you name it, they’re great. They can become the main entree in a meatless meal, a savory side dish, or baked into a dessert. Today I am making a galette that can be the centerpiece of your meal, or served as a side dish, or appetizer.
Galettes are known for their flaky flat crust and irresistible fillings, and this zucchini/summer squash-stuffed pastry is no exception. The tender veggies are paired with three kinds of cheeses, lemon, and a drizzle of olive oil, then baked until brown and crisp.
Here’s a tip that will make the squash less moist and save your crust from becoming soggy: Salt the squash well and allow to drain in a colander for about 15 minutes. Pat dry with a paper towel before putting them into the pastry.
LEMONY RICOTTA SUMMER SQUASH GALETTE
Yield: Makes 6 servings
- 2 medium zucchini and/or yellow squash, thinly sliced (2 1/2 cups)
- 1/2 (15-oz.) package rolled refrigerated piecrust (A time saver, but make your own if you must.)
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 2 tsp. finely shredded lemon peel
- 1 tbsp. lemon juice
- 1/4 tsp. salt
- 1.4 tsp. ground black pepper
- 1 egg yolk ( or small amount egg beater/egg substitute)
- Italian seasoning blend or dill weed for garnish
1. Sprinkle sliced zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400*F.
2. Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet and set aside.
3. Make ricotta filling: In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1 1/2-inch border at edge.
Top with squash slices. Drizzle with remaining olive oil. Sprinkle seasoning blend over squash.
Gently fold up pastry edges over filling, pleating as necessary.
4. In a small bowl, whisk egg yolk and 1 tsp. water. (Or use egg substitute) Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 – 40 minutes or until edges are golden brown. If using dill weed as a seasoning, some dill fronds make a colorful garnish. Serve warm or at room temperature.
SOURCE: Better Homes and Gardens
Love this Carolyn, delicious 🙂
Thanks so much, Amy. This is a favorite at my house when fresh squash is available.
Oh yum, LOVE a cheese pie, and you can never have too many uses for zucchini!: )
This is a similar idea to the Zucchini Quiche recipe I’ve had for a (v e r y; ) long time, which uses a Crescent Roll crust to counteract the wet filling – and that’s a good thing, really – ’cause a richer crust = smaller servings and goes farther… (Well, that’s the concept, anyway; )
Hi Deb…There’s just something about the combination of lemon flavored ricotta that enhances the (somewhat bland) squashes. A super flavorful combination.
I seriously can not wait to try it! Due to the abnormally wet and cool temps we’ve been getting lately, there are lots of things in the Garden that are waiting for the heat and Zukes, unfortunately are one of them…
Okay, you’ve got me hooked. I have baked pumpkin scones and mashed potato chocolate cake so it’s not such a stretch to read that zucchini can be baked into a dessert. If you’ve got such a recipe, I’d love you to publish it. ps, your galette looks stunning.
Oh, Mary…You’ve got to try Chocolate Fudge Zucchini Cake. The zucchini keeps it moist and fudgy. So Good!!
Look for the recipe in my recipe index under “cakes”. I tried to put in a link, but I’m not sure it worked.