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When it's sunny out, I love throwing together this zucchini ricotta galette. The crust is tender and crisp, and the creamy cheese with those fresh herbs really pop against the zucchini. There's no need to fuss—it gets put together in a flash and looks coolly homemade on purpose. I serve it warm for midday eats or pack it for outdoor hangs. It always gets snatched up fast.
The first time I made this I just raided my fridge for what I had one late night and everyone swore it came straight from a fancy bakery. Now, it’s what we look forward to every single summer.
Tasty Ingredients
- Extra-virgin olive oil: to slick the zucchini and make them shine during baking
- Eggs: needed for binding and giving the golden brown edges
- Kosher salt: brings out all the good flavors and keeps things tasty
- Store bought pie crust: grab one with real butter if you can for big flavor
- Freshly ground black pepper: punchy seasoning you want to grind it fresh for max flavor
- Fresh dill: for a burst of color and bright taste pick the greenest sprigs
- Zucchini: go for firm zucchinis without marks and slice them really thin
- Parmesan cheese: finish it off with a shower of sharp grated Parmesan
- Garlic: mince it up so you get hits of garlicky goodness everywhere
- All-purpose flour for dusting: keeps the dough from sticking and makes rolling easy
- Ricotta cheese: use full-fat ricotta for an ultra creamy and tangy bite
Relaxed Step Guide
- Prep and Bake:
- Move your almost-finished galette onto a hot oven set at 400. Bake it until the crust looks golden and the zucchini has a nice roast, roughly 35–40 minutes. Set it aside for about fifteen minutes before you slice, so the insides don’t run.
- Brush the Crust:
- Whip your leftover egg with a splash of water in a small bowl. Use a brush to coat all around the folded edge of your galette, then sprinkle lots of Parmesan so it gets extra crispy and cheesy in the oven.
- Put It All Together:
- Smear the ricotta blend over the dough, leaving a gap near the edge. In a different bowl, toss the zucchini with olive oil, salt, and whatever pepper you’ve got left. Layer the zucchini circles over the cheese filling.
- Mix Your Cheese Base:
- Get your ricotta, one egg, finely chopped dill, garlic, and maybe about 3/4 teaspoon of black pepper in a bowl. Whisk everything until it’s nice and smooth, with the herbs spread out well.
- Roll the Crust:
- Sprinkle flour on your table, then gently roll the dough into a big ten-inch round. Slide it onto a baking tray lined with parchment so you’re ready to fill and shape it.
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The dill here just takes me right back to hanging out with my grandma in the garden, picking fresh herbs for her summer pies. Every time this bakes, my house smells like old-school happy memories.
Storage Ideas
Once it’s cooled down, wrap up leftovers in foil or stash in a sealed container. Stick in the fridge and eat within three days, just pop slices in a low oven to make the base crispy again. Don’t bother microwaving—it’ll just wreck the crust. You can even freeze this tightly, and heat right from the freezer in the oven to bring back the crunch.
Swaps and Options
If dill isn’t for you, fresh basil or parsley totally work. Want more tang? Mix goat cheese with your ricotta. No zucchini? Yellow squash is perfect too. Plus, swapping in a gluten-free crust is simple if needed.
How To Serve
I’m a big fan of pairing it with a light arugula salad tossed in lemon juice and olive oil. Makes a mean brunch with poached eggs and fresh fruit. For gatherings, cut it tiny for finger food or just set out on a snack board.
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Story & Roots
Galettes started in French kitchens as a way to use up extra dough and whatever fruits or veggies were handy. This version goes for a Southern France vibe with the fresh dill, Parmesan, and olive oil playing off that sweet zucchini.
Frequently Asked Questions About Recipes
- → What's the trick to keeping the base of my galette from getting mushy?
Sprinkle salt on your zucchini or drain it before layering. Pop your galette onto a preheated tray so the bottom crisps right up.
- → Could I swap homemade dough for the store kind?
Go for it! Homemade dough is tastier and gives great texture. Just roll it to match what the steps say.
- → What are some other tasty herbs if I'm out of dill?
Try chives, thyme, or even fresh basil. Each adds its own little twist on flavor.
- → Is it okay to prep and bake this a day before?
Sure thing—bake early if you want. Warm it in the oven right before you eat so the crust stays crisp.
- → How should I serve up this zucchini and ricotta galette?
Slice it up and enjoy warm or not. It's great as a main, team player with a salad, or a friendly side dish.