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Roll out the pastry dough into a large circle and transfer to a baking sheet that has been lined with parchment paper.
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Combine the ricotta cheese and the mozzarella cheese.
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Combine the olive oil with the Italian seasoning. Add half of this to the ricotta and mozzarella cheese and mix well.
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Spread the cheese mixture on top of the pastry dough being careful to leave a 2 inch border.
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Arrange the zucchini on top of the cheese mixture attractively.
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Drizzle the remaining olive oil and herb mixture on top of the zucchini.
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Fold the border of dough up around the zucchini filling leaving the center of the galette open.
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Brush the crust with the egg wash.
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Sprinkle the edge of the dough with freshly grated Parmesan cheese.
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Bake for about 45 minutes or until the crust is golden brown in a preheated 400 degree oven.