This Zucchini, Squash and Ricotta Galette layers tender zucchini and summer squash over a herbed ricotta filling and a flaky whole-wheat crust—an ideal light summer appetizer or brunch dish.
I’ll admit it: this week I found myself binge-watching old teenage dramas—Dawson’s Creek, Pretty Little Liars, and yes, even a few episodes of The Vampire Diaries. There’s something oddly comforting about those over-the-top storylines, perfectly coiffed characters, and the dramatic music that makes them irresistible, especially with a glass of wine in hand.
Beyond the guilty-pleasure TV, the holiday gave me time to reflect on some changes I want to make. A few friends began a clean-eating approach months ago, and their results were inspiring. Rather than a fad diet, I see clean eating as a sustainable lifestyle choice: minimizing processed foods and focusing on lean protein, whole grains, vegetables, and healthy fats. I don’t plan to give up flavor—far from it—but I do want recipes that are both satisfying and nourishing. I’ll share more about this journey and the recipes that accompany it soon.
Zucchini, Squash & Ricotta Galette
This galette features thinly sliced zucchini and summer squash layered over a creamy, herbed ricotta spread and baked in a tender whole-wheat crust. It makes a great appetizer, light dinner, or brunch centerpiece for warm-weather gatherings.
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 12
Ingredients
Crust
- 1 1/2 cups whole wheat flour
- 1/4 tsp sea salt
- 1/2 cup light butter, cold
- 2 oz light cream cheese, cold
- 1/4 cup ice water (add 1 tbsp more if needed)
Filling
- 1 medium zucchini, thinly sliced
- 1 medium yellow summer squash, thinly sliced
- 1 clove garlic, minced
- 1 cup ricotta cheese
- 1 Tbsp honey
- 1 egg white
- 1 Tbsp fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded
Egg wash
- 1 egg yolk
- 1 tsp water
Topping
- 1 Tbsp olive oil
- Fresh basil, for garnish
Instructions
- In a medium bowl, combine the whole-wheat flour and sea salt. Cut the cold butter into the flour until the mixture resembles coarse peas. Cut in the cold cream cheese until pea-sized lumps remain.
- Stir in the ice water, adding an extra tablespoon if needed, and form the dough into a disk. Wrap it and refrigerate for at least 20–30 minutes to firm up.
- While the dough chills, prepare the vegetables. Arrange the zucchini and squash slices on paper towels and sprinkle lightly with salt. Let them sit for 30 minutes so the towels draw out excess moisture, then blot the slices dry with fresh towels and set aside.
- Make the ricotta filling by whisking together ricotta cheese, egg white, minced garlic, honey, chopped thyme, grated Parmesan, and shredded mozzarella. Season to taste with a pinch of salt and pepper, keeping in mind the salted vegetables and cheeses.
- Preheat the oven to 400°F (200°C). Lightly flour your work surface and roll the chilled dough into a 12–14 inch circle. Transfer it to a parchment-lined baking sheet.
- Spread the ricotta mixture over the rolled dough, leaving about a 2-inch border. Arrange the zucchini and squash slices over the ricotta in a single overlapping layer or in concentric circles until the filling is covered. Fold the dough edges over the vegetables to form a rustic crust, making sure the galette looks even.
- Whisk the egg yolk with 1 teaspoon of water and brush it over the crust to achieve a golden finish. Drizzle the vegetables with 1 tablespoon of olive oil.
- Bake for about 40–45 minutes, until the crust is golden and the filling is set. Remove from the oven and scatter fresh basil leaves over the top before serving.
Notes & Tips
– Salting and resting the zucchini and squash helps prevent a watery filling. Blot them thoroughly before assembling the galette.
– Use a sharp vegetable peeler or mandoline for very thin, even slices that will layer nicely.
– This galette is excellent served warm or at room temperature. Pair with a simple green salad or enjoy slices as a light main course.
Nutrition (approximate)
Serving: 1 slice | Calories: 164 kcal | Carbohydrates: 15.2 g | Protein: 7.5 g | Fat: 7.3 g | Saturated Fat: 3.2 g | Fiber: 2.2 g | Sugar: 2.7 g
Nutrition information is automatically calculated and should be used only as an estimate.