Use up your zucchini and squash from the garden in this Zucchini Galette! And easy recipe for dinner or lunch!
Servings 6 servings
- 1 refrigerated pie crust from a box of 2
- 2 ounces cream cheese softened (I used low-fat)
- 2 tablespoons prepared pesto
- 1 small zucchini squash
- 1 small yellow squash
- Salt and Pepper to taste
Preheat oven to 400 degrees. Line a cookie sheet with a Silpat or parchment paper.
Stir together the cream cheese and pesto in a small bowl. Slice each squash into thin rounds.
Unroll your pie crust onto your cookie sheet. Spread the cream cheese mixture onto the pie crust, leaving about a 1/2” border around the edges.
Lay your squash slices on top of the cream cheese. You can be random, or do a pattern.
Gently fold over the edges to form a crust. Sprinkle with a few pinches of pepper.
Bake for 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.