A savory zucchini galette recipe with thinly sliced zucchini on top of a layer of delicious ricotta and mozzarella cheeses mixed with herbs. This is another one of the easy zucchini recipes your family is going to love!
This zucchini galette recipe is the perfect recipe to use for all the zucchini appearing in your garden at this time of year. I know you're going to enjoy it as much as we did.
There's a delicious layer of ricotta and mozzarella cheese on the bottom of the pastry dough that is delicious! Make sure you check out my post on how to make an easy pie dough recipe. I have step by step photo instructions too!
Here's a photo of my hubby finding yet another zucchini hidden under the pumpkin leaves. This is one of the two zucchini plants we accidentally planted with the pumpkins...okay, we thought they were also pumpkin plants.
Helpful Kitchen Tools
- Parchment Baking Sheets
- Large baking sheet with flat edge - for this recipe I like to use a baking sheet with a flat edge to make it easier to slide the galette off.
- Pastry brush - the silicon brushes work best.
- Mandolin slicer - you don't really need a mandolin slicer for this recipe as you can slice the zucchini thin using a knife. But it's so much easier and faster using a mandolin slicer. Just be careful!
Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- 1 recipe for double pie crust
- 1 large zucchini sliced into ¼ inch rounds
- Olive Oil
- Italian seasoning
- Ricotta cheese
- Mozzarella cheese
- Freshly grated Parmesan cheese.
- 1 egg yolk mix with 2 tsp. of water for an egg wash
Directions
Slice the zucchini into thin ¼ inch rounds.
Roll out the pastry dough into a large circle and transfer to a baking sheet that has been lined with parchment paper.
Combine the ricotta cheese, mozzarella and Parmesan cheeses in a small bowl. Then combine the olive oil with the Italian seasoning and divide in half. Add half of it to the cheese mixture and mix well; reserve the other half for later.
Spread the cheese mixture on top of the pastry dough being careful to leave a 2 inch border. Arrange the zucchini on top of the cheese mixture attractively.
Now drizzle the remaining olive oil and herb mixture on top of the zucchini.
Baking Tip: Don't worry if the pastry rips or tears while you fold it up. That's the beauty of baking a galette...the pastry isn't perfect looking. It's supposed to look rustic!
How to Form the Zucchini Galette
Fold the dough up around the zucchini leaving the middle open. It's really okay if it doesn't look "pretty." That's what great about a galette recipe. It's suppose to look rustic.
Brush the pastry dough with the egg wash.
Bake in a preheated 400 degree oven for about 45 minutes or until the crust is golden brown.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Frequently Asked Recipe Questions
If the zucchini is large, you should peel it as the skin might be tough. Otherwise, it's really up to you! For some recipes I prefer no skin but for other recipes, like this one, I like the skin as it makes for a prettier finished recipe.
You can keep a zucchini at room temperature for a day or two but it's really best to store them in the crisper drawer in your refrigerator. They should keep for up to two weeks or until you see the skin start to shrivel.
Ready for more great zucchini recipes?
- Zucchini Corn Casserole
- Zucchini Pizza Bites
- Grilled Steak with Zucchini Spiral Noodles
- Bisquick Zucchini Cheese Muffins
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Zucchini Galette with Ricotta and Mozzarella Cheese
Ingredients
- 1 recipe for double pie crust
- 1 large zucchini sliced into ¼ inch rounds
- 4 tbsp. olive oil
- 1 to 2 tsp. Italian seasoning; depending on your taste
- ½ cup ricotta cheese
- ½ cup mozzarella cheese; shredded
- 1 to 2 tablespoon of freshly grated Parmesan cheese
- 1 egg yolk mix with 2 tsp. of water for an egg wash
Instructions
- Roll out the pastry dough into a large circle and transfer to a baking sheet that has been lined with parchment paper.
- Slice the zucchini into thin rounds.
- Combine the ricotta cheese, mozzarella and Parmesan cheese together.
- Combine the olive oil with the Italian seasoning. Add half of this to the cheese mixture and mix well.
- Spread the cheese mixture on top of the pastry dough being careful to leave a 2 inch border.
- Arrange the zucchini on top of the cheese mixture attractively.
- Drizzle the remaining olive oil and herb mixture on top of the zucchini.
- Fold the border of dough up around the zucchini filling leaving the center of the galette open.
- Brush the crust with the egg wash.
- Bake for about 45 minutes or until the crust is golden brown in a preheated 400 degree oven.
Notes
This recipe has been updated since it first appeared in 2017 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Sally says
What a great idea. This looks so easy but yet really delicious. Perfect for a summer lunch.
Lois says
Thanks Sally! It is really yummy!
Lisa says
This is a great idea for taking advantage of the abundance of summer zucchini. Thanks for the recipe.
Lois says
Thank you for visiting Lisa!