Zucchini Galette
Use up your zucchini and squash from the garden in this Zucchini Galette! And easy recipe for dinner or lunch!
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 216kcal
Cost: $8
- 1 recipe pie crust (homemade or from the store)
- 2 ounces cream cheese softened
- 2 tablespoons pesto
- 1 small zucchini squash
- 1 small yellow squash
- Salt and Pepper to taste
- Egg Wash
Preheat oven to 400°F. Line a cookie sheet with a silicone baking mat 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. Brush lightly with egg wash.
Bake for 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.
- You can use low-fat cream cheese if you want.
- Substitute equal parts ricotta for the cream cheese.
- You can use all zucchini or all yellow squash if you prefer.
- Serve with grated parmesan on top.
- Store leftovers in the refrigerator for up to 3 days.
- If using a store bought crust, be sure to get the refrigerated kind (that you can unroll flat), not a frozen pie crust.
- Reheat galette in an air fryer to crisp up the bottom!
Serving: 1serving | Calories: 216kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 216mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg