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
Calories: 216kcal
Cost: $8
Ingredients
Instructions
- 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.
Notes
- 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!
Nutrition
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