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Zucchini Galette with Ricotta and Mozzarella Cheese

A savory galette recipe with thinly sliced zucchini on top of a layer of delicious ricotta and mozzarella cheeses.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: Italian
Keyword: Zucchini Galette with Ricotta and Mozzarella Cheese
Servings: 8 to 10 servings
Calories: 179kcal
Author: Lois

Equipment

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

If you’re looking for a great recipe to make your own homemade pie crust, please check out my post with step by step instructions here: https://walkingonsunshinerecipes.com/pie-crust-basics/

Nutrition

Serving: 1g | Calories: 179kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 46mg | Sodium: 146mg | Fiber: 1g | Sugar: 1g