Lemony Ricotta Summer Squash Galette Rezept

This stunning Lemony Ricotta Summer Squash Galette is a weeknight wonder! Using store-bought pie crust, this recipe is surprisingly easy, delivering a burst of fresh summer flavors. The secret to a perfectly crisp crust? Salting the squash to draw out excess moisture. Get ready to impress with this elegant yet simple dish, perfect for a light dinner or a crowd-pleasing appetizer.

Vorbereitung 25 Min.

Kochzeit 75 Min.

Kalorien 310.8 kcal

Eiweiß 21g

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Zutaten für Lemony Ricotta Summer Squash Galette

2 medium zucchini (about 2 cups sliced)
1 (14.1 ounce) sheet of refrigerated pie crust
15 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves minced garlic
3 teaspoons olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg yolk
1 teaspoon water
fresh dill (optional)

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Zubereitung von Lemony Ricotta Summer Squash Galette

Preheat oven to 400°F (200°C).
Slice 2 medium zucchini (about 2 cups sliced) and sprinkle lightly with 1/2 teaspoon salt. Transfer to a colander and drain for 15 minutes. Pat dry with paper towels.
On a lightly floured surface, roll out 1 (14.1 ounce) sheet of refrigerated pie crust to a 12-inch circle. Transfer to a large baking sheet lined with parchment paper.
In a medium bowl, whisk together 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, 2 cloves minced garlic, 2 teaspoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the ricotta mixture evenly over the pie crust, leaving a 1 1/2-inch border.
Arrange the zucchini slices over the ricotta filling.
Drizzle with the remaining 1 teaspoon olive oil. Gently fold the pastry edges over the filling, pleating as necessary.
In a small bowl, whisk together 1 large egg yolk and 1 teaspoon water. Brush the pastry edges with the egg wash.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is heated through.
Let cool slightly before slicing and serving. Sprinkle with fresh dill, if desired. Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

Fat

39g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean American Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Lunch Side Dishes Eggs Dairy Vegetables Cheese Inexpensive Squash 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Lemony Ricotta Summer Squash Galette?

Lemony Ricotta Summer Squash Galette dauert insgesamt etwa 100 Minuten – ungefähr 25 Minuten Vorbereitung und 75 Minuten Kochzeit.

Wie viele Kalorien hat Lemony Ricotta Summer Squash Galette?

Lemony Ricotta Summer Squash Galette hat etwa 310.8 Kalorien pro Portion, mit ungefähr 21 g Eiweiß, 6 g Kohlenhydraten und 33 g Fett.

Welche Zutaten brauche ich für Lemony Ricotta Summer Squash Galette?

Die wichtigsten Zutaten für Lemony Ricotta Summer Squash Galette sind Zucchini, Pie Crusts, Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, Minced Garlic Clove. Die vollständige Liste mit Mengenangaben findest du oben.