This post may contain affiliate links. For more information, read my disclosure policy.
This Zucchini Galette makes a perfect lunch or simple dinner. I know zucchini is a summer vegetable, but I love making a crostata with summer squash all year long. It’s easy and so delicious!
Table of Contents
Easy Zucchini Galette Recipe
One of the things that makes this zucchini pie stand out is that the thin slices of the zucchini pie are the perfect texture and flavor. They’re added in a way that doesn’t overpower the rest of the dish but compliments it perfectly instead.
This savory pie is one that will have everyone rushing to the table so that they don’t miss out on the flavors. While this doesn’t have to be a seasonal dish, it’s so GOOD when the zucchini is ripe and in season!
Why You’ll Love This Recipe
- Simple to make with a pre-made crust.
- Use zucchini or yellow squash (or a combination of both).
- It’s perfect for a simple lunch or an easy dinner.
All you need to make this zucchini pie is listed below. It doesn’t get much better than this!
- Homemade pie crust – If you want to save on time, you can also purchase a premade one from the store. Use whatever galette dough is easiest for you! (Make sure that if you’re opting to use a store bought crust, you buy it from the refrigerated section and NOT the frozen section.)
- Cream cheese – Make sure that it’s softened so that you don’t have to deal with any lumps.
- Pesto – Homemade pesto is fast and simple to do but store bought works well also.
- Zucchini squash – Clean and slice it then.
- Yellow squash – You can also add in other types of squash, too.
- Salt and Pepper – To taste.
- Egg Wash – Added to the edge of the pie crust. You could also use olive oil.
How to make a Zucchini Galette
I told you that this galette recipe using zucchinis was simple, right? Crazy easy steps!
- Combine: Mix the pesto and the cream cheese together in a bowl. Slice the zucchini and squash into thin rounds.
- Add the pie crust: Unroll the crust onto the baking sheet and add the pesto mixture on top. Be sure to leave about a ½” border around the edges.
- Add the squash: Place the squash slices on top of the cream cheese.
- Fold: Fold the edges of the pie crust over. Brush with the egg wash.
- Bake: Put the baking sheet in the oven and bake for 20-24 minutes.
If you don’t have or don’t want to use cream cheese, you can swap it out and use equal parts of ricotta cheese instead.
Storing and Freezing
To keep this pie as fresh as possible, store it in an airtight container and keep it in the fridge. Eat within two days.
If you want to freeze this recipe, you can. Add it to the freezer and eat it within one month.
To prevent the crust from getting soggy, make sure that you’re adding a good layer of pesto and cream cheese. This will act like a barrier.
Also, be sure to lay the sliced zucchini on a clean paper towel prior to adding it to soak up any excess water.
Yes, you can! I recommend omitting the cream cheese and using ricotta cheese instead. Just use the same amount as you would for the cream cheese – and you’re good! Either option makes a delicious cheese filling.
The edges of the crust will start to turn golden brown once the zucchini pie is ready to be taken out of the oven.
Have You Made This Recipe?
Leave a rating by clicking the stars below!
Zucchini Galette Recipe
- 1 refrigerated pie crust (from a box of 2)
- 2 ounces cream cheese , softened
- 2 tablespoons pesto
- 1 small zucchini squash
- 1 small yellow squash
- Salt and Pepper to taste
- Preheat oven to 400°F. 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.
- Swap ricotta for cream cheese if you want. Or you can use low-fat cream cheese.
- Use any kind of squash you like.
- If using a pre-made crust be sure and use the refrigerated kind you unroll, not a frozen crust.
- For some extra color or variety, add some corn and/or cherry tomatoes to your tart when you layer on the squashes.
Zucchini Galette is an easy crostata made with cream cheese, pesto and summer squash – substitute ricotta if you want! It’s the perfect lunch or easy weeknight meal, perfect for brunch or dinner.
Last Updated on October 28, 2022
This is so easy and looks so pretty! I think I may add this to my dinner list for next week 🙂
Enjoy! It’s one of my summer favorites!
I love pesto; this would be delicious with fresh veggies! Love the idea!
Thanks Mackenzie! It’s so versatile for any veggie!
This looks fantastic and perfect for all of the summer veggies!!
This looks delicious! Zucchini + Pesto + Cream Cheese, can’t go wrong there!
This totally fits – and I’m totally loving it! I could go for this for lunch today for sure!
This looks delicious and oh so summery!
I am always looking for dinner ideas, and this would be a winner in my house!! I will definitely be trying this soon!! Crazy about your monster zucchini plants too!!
That look so yummy! As a child, I hated squash and zucchini, I remember just choking it down when my mom made it, but as an adult, I love it! So glad my tastes changed 🙂
My daughter is like that too. I hope she changes, because we’ll be eating it all summer! LOL!
This is a great recipe to use up Corgette (That’s what we call them here in the UK) I can imagine it tastes delicious.
Totally, I’ve been using it up for days and it’s still growing! 🙂 Thanks Laura!
oh zucchini, you just keep coming. So excited to finally have something new to try!
I have so. many. zucchini. recipes coming! Too much zucchini!