Lemony Ricotta Summer Squash Galette Recipe

Name: Lemony Ricotta Summer Squash Galette
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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)

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.

Prep Time 25 mins

Cook Time 75 mins

Calories 310.8 kcal

Protein 21g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

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