Zucchini Galette with Ricotta and Summer Squash

This delicious Zucchini, Squash and Ricotta Galette layers tender zucchini and yellow summer squash over a herbed ricotta filling, all baked in a flaky whole-wheat crust—an ideal summer appetizer or light main dish.

Confession time: I recently spent a week re-watching teen dramas like Dawson’s Creek and Pretty Little Liars, and somehow these guilty pleasures pair perfectly with a glass of wine. These shows are irresistible because they’re so over-the-top and unrealistic—midriff tops and perfectly coiffed hair in high school, dramatic monologues that somehow include words like “pontificating,” and an endless supply of dreamy on-screen teachers. If you also find yourself revisiting these dramas, you’re not alone—some things never lose their charm.

Between the TV marathons and a holiday spent with good friends and great food, I decided to make a meaningful change in my own life: a move toward cleaner eating. A few friends started this lifestyle months ago and have seen consistent results. I’m not a fan of fad diets, but the clean eating approach—focusing on whole foods, lean proteins, complex carbohydrates, and healthy fats—feels like a sustainable, sensible lifestyle change for me. I’ll share more about my journey and recipes as I go, but for now, I’m excited to bring you this light, seasonal galette that fits nicely into that approach.

This galette combines a whole-wheat crust with a light ricotta filling flavored with fresh thyme and honey, then topped with overlapping slices of zucchini and yellow summer squash. It’s effortless to assemble, bakes beautifully, and makes a striking presentation—perfect for summer dinners, potlucks, or as a savory addition to brunch. Below you’ll find the complete ingredients, clear instructions, and a few tips for the best results.

Zucchini, Squash & Ricotta Galette

A flaky whole-wheat crust, herbed ricotta, and layered summer squash—simple, seasonal, and satisfying.

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
• 1/4 cup ice water (add an extra tablespoon if necessary)

Filling:

• 1 medium zucchini
• 1 medium yellow summer squash
• 1 clove garlic
• 1 cup ricotta cheese
• 1 Tbsp honey
• 1 egg white
• 1 Tbsp fresh thyme
• 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

1. Make the crust: In a medium bowl, combine the whole wheat flour and sea salt. Cut the cold light butter into the flour until the mixture resembles coarse, pea-sized chunks. Cut in the light cream cheese so the fat pieces are still small and pea-like. Stir in 1/4 cup of ice water, adding a tablespoon more if the dough feels too dry. Shape the dough into a disc, wrap it tightly in plastic, and refrigerate while you prepare the filling.
2. Prepare the squash: Thinly slice the zucchini and yellow summer squash. Lay the slices out on paper towels and sprinkle lightly with salt. Let them sit for 30 minutes so the towels can draw out excess moisture. After 30 minutes, blot the slices dry and set aside.
3. Make the ricotta filling: In a bowl, whisk together the ricotta cheese, egg white, minced garlic, honey, fresh thyme, grated Parmesan, and shredded mozzarella until well combined. Season lightly with pepper to taste, remembering the squash has already been salted.
4. Assemble the galette: Preheat the oven to 400°F (204°C). Lightly flour a clean surface and roll the chilled dough into a 12–14 inch circle. Transfer the rolled dough to a baking sheet lined with parchment paper. Spread the ricotta mixture over the dough, leaving about a 2-inch border around the edge. Arrange the zucchini and squash slices over the ricotta in overlapping concentric circles or a pattern you like, keeping the topping fairly even.
5. Fold and finish: Fold the edges of the dough up over the filling to form a rustic crust, creating an even round. Whisk together the egg yolk and teaspoon of water, then brush this egg wash over the exposed crust to encourage a golden finish. Drizzle the olive oil lightly over the arranged squash.
6. Bake and serve: Bake the galette in the preheated oven for 40–45 minutes, or until the crust is golden and the filling is set. Remove from the oven and let rest for a few minutes. Sprinkle torn fresh basil over the top before slicing and serving. Enjoy warm or at room temperature.

Tips & Serving Suggestions

• Drying the squash slices prevents a soggy crust—this step makes a noticeable difference.
• If you prefer a more herb-forward flavor, add a tablespoon of finely chopped fresh basil or parsley to the ricotta mixture.
• Serve the galette as an appetizer, a light lunch with a side salad, or a vegetarian main course. Leftovers keep well in the refrigerator for a couple of days and reheat nicely in a warm oven.

Nutrition

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 as an approximation.

If you try this Zucchini, Squash & Ricotta Galette, leave a comment below to share how it turned out or any variations you loved. It’s a simple, seasonal recipe that highlights summer produce and comes together with minimal fuss—perfect for weeknights or entertaining.