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Zucchini Galette
Make this simple dinner whenever you've got too much squash!
👥 4 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 35 min👤 Lyda Jones Burnette📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●pan
📝 Preparation Steps
1
Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange zucchini in a single layer on prepared sheet. Sprinkle with salt and let stand ⏱️ 30 minutes.
medium zucchini, sliced into thin rounds1
2
Meanwhile, melt butter and oil in a medium skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until deep golden brown, 25 to ⏱️ 30 minutes. Stir in thyme. Blot tops of zucchini with paper towels to remove excess moisture.
medium zucchini, sliced into thin rounds1
3
Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough to a 13-inch circle; transfer to prepared pan. Top with onions, olives, anchovies, and Gruyère, leaving a 2-inch border. Arrange zucchini slices on top. Fold edges of dough around filling, overlapping and pressing gently to seal. Brush dough edges with cream. Bake until crust is golden brown, 30 to ⏱️ 35 minutes. Let stand ⏱️ 5 minutes before serving.
medium zucchini, sliced into thin rounds1
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