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Zucchini Galette Recipe
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.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400°F. Line a cookie sheet with a Silpat or parchment paper.
2
Stir together the cream cheese and pesto in a small bowl. Slice each squash into thin rounds.
cream cheese (, softened)2 ouncespesto2 tablespoons
3
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.
cream cheese (, softened)2 ounces
4
Lay your squash slices on top of the cream cheese. You can be random, or do a pattern.
cream cheese (, softened)2 ounces
5
Gently fold over the edges to form a crust. Sprinkle with a few pinches of pepper.
6
Bake for ⏱️ 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.
Nutrition Facts
calories
141 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
146 mg
protein Content
2 g
cholesterol Content
7 mg
carbohydrate Content
12 g
saturated Fat Content
3 g
unsaturated Fat Content
4 g
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