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+ servings
slice of pie tart with zucchini

Zucchini Galette

Use up your zucchini and squash from the garden in this Zucchini Galette! And easy recipe for dinner or lunch!
Servings 6 servings
Author Dorothy Kern


  • 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.