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