A savory zucchini galette recipe with thinly sliced zucchini on top of a layer of delicious ricotta and mozzarella cheeses mixed with herbs. Your family is going to love this!
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!
Zucchini in our Vegetable Garden
Our garden this summer has done amazing. And our zucchini has been abundant. We accidentally planted 2 extra plants of zucchini…yes, they were mislabeled as pumpkin plants. Oh well.
So I have an over-abundance of zucchini and I needed to find more ways to enjoy them. There’s only so much you can give away!
Here’s a photo of my hubby finding yet another zucchini hidden under the pumpkin leaves. Yes, this is one of the two zucchini plants we accidentally planted with the pumpkins.
How to Make the Zucchini Galette
Now, on to the delicious zucchini galette recipe! Make sure you check out my post on how to make an easy pie dough recipe. I have step by step photo instructions too!
For this recipe, you will need to make a double pie dough recipe. Spread the mozzarella and ricotta cheese mixture evenly on top of the dough.
The cheese mixture is seasoned with an olive oil and herb mixture. Yummy!
Slice the zucchini in to thin 1/4 inch rounds.
Arrange the zucchini slices in a circle trying to make it look attractive.
Drizzle with the remaining olive oil and herb mixture.
How to Form the Zucchini Galette
Fold the dough up around the zucchini leaving the middle open.
Brush with an egg wash and then sprinkle with Parmesan cheese. You can see I completely forgot that step! It’s okay, you don’t need it, but I do think it will make the galette even tastier!
Bake until the crust is golden brown or about 45 minutes.
Slice and serve. A delicious way to enjoy zucchini.
- 1 recipe for double pie crust
- 1 large zucchini sliced into 1/4 inch rounds
- 4 tbso olive oil
- 1 to 2 tsp. Italian seasoning; depending on your taste
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese; shredded
- 1 to 2 tbsp of freshly grated Parmesan cheese.
- 1 egg yolk mix with 2 tsp. of water for an egg wash.
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 and the mozzarella cheese.
Combine the olive oil with the Italian seasoning. Add half of this to the ricotta and mozzarella cheese 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.
Sprinkle the edge of the dough with freshly grated Parmesan cheese.
Bake for about 45 minutes or until the crust is golden brown in a preheated 400 degree oven.
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/
Zucchini Puffs – little muffins filled with bits of zucchini and cheese!
Tips on making perfect pie crust – step by step photo instructions!