🥒 Zucchini Ricotta Galette – A Slice of Summer 🌿
Hey there, foodies! Chef Alex checking in to share a recipe that’s guaranteed to bring some sunshine and happy vibes straight into your kitchen. Whether you’re a seasoned chef or just getting started on your culinary journey, I promise this rustic Zucchini Ricotta Galette will quickly become your new summer go-to dish.
If you’ve never made a galette before, think of it as pie’s chill, easy-going cousin. No stress over perfect edges or fancy lattice crusts—galettes embrace their rustic charm, and man, are they incredible! This savory version combines creamy ricotta cheese, fresh zucchini, herbs, and salty Parmesan, encased in a golden, flaky crust. It’s buttery, satisfying, and bursting with summery goodness. Trust me, if summer had a taste, this galette would definitely be it.
Easy Zucchini Ricotta Galette Recipe for Summer Brunch
A Nostalgic Bite of Sunshine ☀️
Allow me to take you back to carefree weekends spent at my family’s summer cottage. Picture us gathered on the patio after a blissful day soaking up the sun, picking vegetables from the garden and creating magical wonders from our day’s harvest. Zucchini was always in abundance, and that’s how we stumbled onto the joy of the Zucchini Ricotta Galette. Armed with freshly picked zucchini, Mom’s homemade ricotta, and lots of laughter, we would whip up this galette and hover around hungrily as it turned golden brown and bubbly in the oven.
This dish instantly transports me back to leisurely lunches under the warm sun, good conversations with family and friends, and the simplicity of summer meals. Now, it’s my turn to share this summer magic with you!
Let’s dive in and start cooking!
🥧 Ingredients (Serves 8):
Here’s everything you’ll need to create a delicious, beautiful galette:
– All-purpose flour (for rolling)
– 1 (7 oz) store-bought pie crust (Yep, store-bought crust works perfectly here!)
– 1 cup creamy ricotta cheese
– 2 eggs, divided
– 2 tbsp freshly chopped dill (you can use basil or parsley too if dill isn’t your thing!)
– 1 garlic clove, minced
– 1¾ tsp freshly ground black pepper, divided
– 1 large zucchini, thinly sliced (got farmers market zucchini? Even better!)
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– â…“ cup freshly grated Parmesan cheese
Pretty simple, right? Let’s get baking.
👩🍳 Directions:
Step 1 – Prep Work (Preheat and Prep):
First things first, preheat your oven to 400°F. While you’re waiting, line your baking sheet with parchment paper—this helps your galette crust turn out crispy without sticking.
Step 2 – Roll Out the Dough:
Lightly dust your countertop with some flour. Grab your store-bought pie crust and roll it gently into a 10-inch circle. Place your crust carefully onto your prepared baking sheet.
Step 3 – Mix Up the Ricotta Filling:
In a bowl, mix up the creamy ricotta, one egg (the other egg will come later!), chopped dill, minced garlic, and ¾ teaspoon black pepper. Stir until everything feels nice, smooth, and well combined. Spread the ricotta mixture over your crust, leaving a 1-inch border around the edge—that border will be folded later.
Step 4 – Arrange Your Zucchini:
In another bowl, toss the beautifully thin zucchini slices with the olive oil, kosher salt, and remaining pepper. Then, layer them artfully over that ricotta goodness. It’s already smelling amazing around here!
Step 5 – Assemble & Brush:
Now the fun part! Carefully fold the edges of the crust over your zucchini and ricotta filling, creating a charming free-form pie look. Whisk up your remaining egg with about a tablespoon of water, brush your crust edges to ensure they turn perfectly golden, and sprinkle generously with that fresh grated Parmesan.
Step 6 – Bake to Perfection:
Slide the baking sheet into your preheated oven. Bake for 35–40 minutes, or until the crust has turned beautifully golden and crispy, and the zucchini slices look slightly caramelized. The aroma at this point is pure heaven!
Step 7 – Cool & Serve:
Hardest part right here—waiting about 15 minutes to let your galette cool before you slice into it. Trust me, it’s worth the little wait!
🍽 Serving Suggestions:
This Zucchini Ricotta Galette pairs perfectly with a fresh, crisp green salad dressed with a simple balsamic vinaigrette. You can also serve it as an elegant appetizer at a dinner party, or for brunch alongside fresh fruit, chilled rosé, or sparkling lemonade. Honestly, it’s delicious both hot from the oven or at room temperature—perfect summer party food.
✨ Chef Alex’s Pro Tips:
– Feel free to swap the dill with basil, mint, or parsley if that’s more your herb vibe.
– For extra color and sweetness, add cherry tomatoes or thinly sliced summer squash to your galette.
– Using fresh, good-quality ricotta really elevates the taste—invest if you can!
– Leftovers? (If there’s any!) Store them in an airtight container and enjoy cold or briefly reheated in the oven or microwave.
🥗 Nutritional Information (Per Serving):
Calories: 226 | Fat: 14g | Carbs: 16g | Protein: 8g | Sugar: 1g
Now there’s a feel-good recipe you don’t need to stress about—flavor-packed but balanced. Win-win!
An Easy Slice of Summer That Everyone Adores ☀️🥒
This Zucchini Ricotta Galette truly captures the spirit of summer cooking—casual, approachable, and downright delicious. It’s all about simple ingredients coming together beautifully without fuss. Perfect for advanced foodies, total beginners, and everyone in between!
If you try this out, please let me know how it turned out in the comments below, and feel free to share your creative takes on this summer wonder.
See you soon, friends. Keep cooking and savoring every bite of summer!
With love and tasty vibes,
Chef Alex 🎩
