Introduction: Ready for a Rustic, Low-Carb Veggie Delight?
Craving a savory, elegant dish that’s perfect for showcasing summer zucchini? This Zucchini Ricotta Galette is your go-to! Featuring a creamy ricotta filling infused with fresh dill and garlic, topped with thinly sliced zucchini and wrapped in a flaky crust, this galette delivers rustic charm with bold flavors. The Parmesan-crusted edge adds a nutty crunch, making it ideal for brunches, light dinners, or entertaining. Inspired by your love for vibrant, veggie-forward dishes like Grilled Peach and Halloumi Salad and Summer Skillet Gnocchi, this recipe can be adapted for low-carb and gluten-free diets with the right crust. Ready to bake a slice of savory goodness? Let’s dive into this delicious recipe!
Overview: Why Zucchini Ricotta Galette is a Must-Try
This Zucchini Ricotta Galette combines a creamy, herb-infused ricotta filling with tender zucchini slices, all encased in a golden, flaky crust. The fresh dill and garlic bring bright, savory notes, while the Parmesan adds a cheesy finish. What makes it special? It’s vegetarian, visually stunning, and adaptable for keto or gluten-free diets with a low-carb crust, offering a versatile, rustic dish for any occasion.
- Time Requirement: About 1 hour total (15 minutes prep, 35–40 minutes baking, 15 minutes cooling).
- Difficulty Level: Easy! Perfect for beginners or elegant meals.
- Why It’s Special: It’s a vegetarian, rustic dish with vibrant flavors, adaptable for low-carb or gluten-free diets with a keto-friendly crust.
This galette is a fresh, crowd-pleasing treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Zucchini Ricotta Galette. Each ingredient adds to the creamy, savory, and veggie-packed magic.
- All-Purpose Flour (for work surface): Prevents sticking when rolling out the crust.
- Pie Crust (7 oz package): Forms the flaky, golden base (use keto or gluten-free crust for dietary needs).
- Ricotta Cheese (1 cup): Creates a creamy, rich filling.
- Eggs (2): One for the filling to bind, one for the egg wash to crisp the crust.
- Fresh Dill (2 Tbsp, chopped): Adds bright, herbaceous flavor.
- Garlic Clove (1, minced): Infuses savory depth.
- Black Pepper (1¾ tsp, freshly ground, divided): Adds bold, peppery heat.
- Zucchini (1 large, thinly sliced): Provides fresh, low-carb veggie topping.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances zucchini flavor and texture.
- Kosher Salt (1 tsp): Seasons the filling and zucchini.
- Grated Parmesan Cheese (⅓ cup): Adds nutty, cheesy crust topping.
Substitutions and Variations
- Pie Crust: Use a keto-friendly crust (e.g., almond flour or fathead dough) or gluten-free crust for dietary needs.
- Ricotta Cheese: Swap with mascarpone, cottage cheese (blended smooth), or dairy-free ricotta for vegan.
- Dill: Replace with fresh basil, parsley, or thyme for different herbaceous notes.
- Zucchini: Substitute with yellow squash, eggplant slices, or asparagus for variety.
- Parmesan: Swap with pecorino, asiago, or nutritional yeast for dairy-free.
- Egg: Use a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) for the filling in a vegan version; omit egg wash or use milk.
- Add-Ins: Include ¼ cup sautéed mushrooms, cherry tomatoes, or caramelized onions in the filling.
- Keto Adjustment: Use a keto crust (e.g., almond flour), reduce zucchini to limit carbs, and ensure ricotta is full-fat.
- Spicy Version: Add ½ tsp red pepper flakes or a pinch of cayenne to the ricotta mixture.
Step-by-Step Instructions
Making this Zucchini Ricotta Galette is simple and elegant, with a straightforward prep and baking process. Follow these steps for a perfect galette every time.
Step 1: Prepare the Oven and Crust
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out a 7 oz pie crust into a 10-inch circle.
- Transfer the crust to the prepared baking sheet.
Tip: Roll evenly to ensure a uniform crust; keep flour minimal to avoid toughness.
Step 2: Make the Ricotta Filling
- In a medium bowl, whisk together 1 cup ricotta cheese, 1 egg, 2 Tbsp chopped fresh dill, 1 minced garlic clove, and ¾ tsp black pepper until smooth.
- Spread the ricotta mixture evenly over the pie crust, leaving a 1-inch border uncovered.
Tip: Ensure the ricotta mixture is smooth for easy spreading; don’t overfill to prevent leakage.
Step 3: Prepare the Zucchini
- In another medium bowl, toss 1 large thinly sliced zucchini with 1 Tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
- Arrange the zucchini slices evenly over the ricotta filling, overlapping slightly if needed.
Tip: Slice zucchini thinly (use a mandoline if available) for even cooking; pat dry to remove excess moisture.
Step 4: Shape the Galette
- Fold the uncovered edge of the pie crust up and toward the center, partially covering the filling, creating a rustic border.
Tip: Fold gently to avoid tearing; slight cracks are okay for a rustic look.
Step 5: Add Egg Wash and Parmesan
- In a small bowl, whisk 1 egg with 1 Tbsp water to make an egg wash.
- Lightly brush the egg wash over the folded crust edges.
- Sprinkle ⅓ cup grated Parmesan cheese evenly over the crust edges.
Tip: Brush lightly to avoid pooling; distribute Parmesan evenly for a golden, cheesy crust.
Step 6: Bake and Serve
- Bake for 35–40 minutes until the crust is very golden brown and the filling is set.
- Let cool for 15 minutes on the baking sheet before slicing and serving.
Tip: Check for doneness by ensuring the crust is crisp; cooling helps the filling set for clean slices.
Assembly: Building the Perfect Zucchini Ricotta Galette
Making this Zucchini Ricotta Galette is all about creating a rustic, flavorful dish with a balance of creamy and fresh elements. Here’s how to make it perfect:
- Roll Crust Evenly: Achieve a 10-inch circle for a balanced base.
- Spread Filling Smoothly: Ensure ricotta is evenly distributed for consistent flavor.
- Arrange Zucchini Artfully: Layer slices for a beautiful, even topping.
- Fold for Rustic Charm: Create a neat but imperfect border for that classic galette look.
Presentation Tips:
- Serve on the parchment-lined baking sheet or transfer to a platter for a rustic presentation.
- Pair with a keto-friendly side like a cucumber salad or grilled asparagus for a complete meal.
- Garnish with extra dill, a drizzle of olive oil, or a sprinkle of red pepper flakes for a vibrant finish.
Storage and Make-Ahead Tips
This galette is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing, as the zucchini and ricotta may become watery.
- Reheating:
- Reheat in an oven at 350°F for 10–12 minutes to restore crust crispness.
- Microwave for 1–2 minutes, but this may soften the crust.
- Make-Ahead Tips:
- Prep ricotta mixture and slice zucchini up to 1 day ahead; store separately in the fridge.
- Assemble galette (without baking) up to 4 hours ahead; refrigerate and bake fresh.
- Bake fully and reheat before serving for best texture.
Tip: Reheat only what you’ll eat to maintain crust crispness.
Recipe Variations
This Zucchini Ricotta Galette is versatile, drawing on your love for veggie-forward dishes like Cauliflower Sweet Potato Burgers and Summer Skillet Gnocchi. Here are some fun ideas:
- Keto Zucchini Galette: Use a keto crust (e.g., almond flour or fathead dough), reduce zucchini to ½ large to lower carbs, and use full-fat ricotta.
- Gluten-Free Version: Swap pie crust for a gluten-free version (store-bought or almond flour-based).
- Vegan Version: Use dairy-free ricotta, a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water), and nutritional yeast instead of Parmesan.
- Spicy Galette: Add ½ tsp red pepper flakes or a pinch of cayenne to the ricotta mixture.
- Mediterranean Twist: Include ¼ cup chopped olives, sun-dried tomatoes, or feta in the filling.
Tip: Top with a sprinkle of fresh basil or a drizzle of balsamic reduction (keto-friendly if sugar-free) for extra flair.
Conclusion: A Rustic, Veggie-Packed Treat to Love
Zucchini Ricotta Galette is the perfect way to enjoy a savory, elegant dish that’s both rustic and flavorful. With its creamy ricotta, fresh zucchini, and golden crust, it’s a meal that’s as satisfying as it is beautiful. Perfect for brunches, light dinners, or entertaining, this galette is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, veggie-packed bite. What’s your favorite way to enjoy this zucchini galette? Share your ideas in the comments and let us know how it turned out!
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Zucchini Ricotta Galette
Description
Craving a savory, elegant dish that’s perfect for showcasing summer zucchini? This Zucchini Ricotta Galette is your go-to! Featuring a creamy ricotta filling infused with fresh dill and garlic, topped with thinly sliced zucchini and wrapped in a flaky crust, this galette delivers rustic charm with bold flavors.
Ingredients
Here’s what you need to make this Zucchini Ricotta Galette. Each ingredient adds to the creamy, savory, and veggie-packed magic.
- All-Purpose Flour (for work surface): Prevents sticking when rolling out the crust.
- Pie Crust (7 oz package): Forms the flaky, golden base (use keto or gluten-free crust for dietary needs).
- Ricotta Cheese (1 cup): Creates a creamy, rich filling.
- Eggs (2): One for the filling to bind, one for the egg wash to crisp the crust.
- Fresh Dill (2 Tbsp, chopped): Adds bright, herbaceous flavor.
- Garlic Clove (1, minced): Infuses savory depth.
- Black Pepper (1¾ tsp, freshly ground, divided): Adds bold, peppery heat.
- Zucchini (1 large, thinly sliced): Provides fresh, low-carb veggie topping.
- Extra-Virgin Olive Oil (1 Tbsp): Enhances zucchini flavor and texture.
- Kosher Salt (1 tsp): Seasons the filling and zucchini.
- Grated Parmesan Cheese (⅓ cup): Adds nutty, cheesy crust topping.
Substitutions and Variations
- Pie Crust: Use a keto-friendly crust (e.g., almond flour or fathead dough) or gluten-free crust for dietary needs.
- Ricotta Cheese: Swap with mascarpone, cottage cheese (blended smooth), or dairy-free ricotta for vegan.
- Dill: Replace with fresh basil, parsley, or thyme for different herbaceous notes.
- Zucchini: Substitute with yellow squash, eggplant slices, or asparagus for variety.
- Parmesan: Swap with pecorino, asiago, or nutritional yeast for dairy-free.
- Egg: Use a flax egg (1 Tbsp flaxseed meal + 3 Tbsp water) for the filling in a vegan version; omit egg wash or use milk.
- Add-Ins: Include ¼ cup sautéed mushrooms, cherry tomatoes, or caramelized onions in the filling.
- Keto Adjustment: Use a keto crust (e.g., almond flour), reduce zucchini to limit carbs, and ensure ricotta is full-fat.
- Spicy Version: Add ½ tsp red pepper flakes or a pinch of cayenne to the ricotta mixture
Instructions
Step 1: Prepare the Oven and Crust
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out a 7 oz pie crust into a 10-inch circle.
- Transfer the crust to the prepared baking sheet.
Tip: Roll evenly to ensure a uniform crust; keep flour minimal to avoid toughness.
Step 2: Make the Ricotta Filling
- In a medium bowl, whisk together 1 cup ricotta cheese, 1 egg, 2 Tbsp chopped fresh dill, 1 minced garlic clove, and ¾ tsp black pepper until smooth.
- Spread the ricotta mixture evenly over the pie crust, leaving a 1-inch border uncovered.
Tip: Ensure the ricotta mixture is smooth for easy spreading; don’t overfill to prevent leakage.
Step 3: Prepare the Zucchini
- In another medium bowl, toss 1 large thinly sliced zucchini with 1 Tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
- Arrange the zucchini slices evenly over the ricotta filling, overlapping slightly if needed.
Tip: Slice zucchini thinly (use a mandoline if available) for even cooking; pat dry to remove excess moisture.
Step 4: Shape the Galette
- Fold the uncovered edge of the pie crust up and toward the center, partially covering the filling, creating a rustic border.
Tip: Fold gently to avoid tearing; slight cracks are okay for a rustic look.
Step 5: Add Egg Wash and Parmesan
- In a small bowl, whisk 1 egg with 1 Tbsp water to make an egg wash.
- Lightly brush the egg wash over the folded crust edges.
- Sprinkle ⅓ cup grated Parmesan cheese evenly over the crust edges.
Tip: Brush lightly to avoid pooling; distribute Parmesan evenly for a golden, cheesy crust.
Step 6: Bake and Serve
- Bake for 35–40 minutes until the crust is very golden brown and the filling is set.
- Let cool for 15 minutes on the baking sheet before slicing and serving.
Tip: Check for doneness by ensuring the crust is crisp; cooling helps the filling set for clean slices.
FAQs
1. Can I use frozen zucchini?
Yes! Use 1 cup thawed, well-drained zucchini slices; pat dry to remove excess moisture before tossing with oil.
2. Is this galette keto-friendly?
With a standard pie crust, it’s not keto-friendly (~20–25g net carbs per serving). Use a keto crust (e.g., almond flour) and reduce zucchini for a keto version.
3. Can I make it vegan?
Yes! Use dairy-free ricotta, a flax egg for the filling, and nutritional yeast instead of Parmesan; skip egg wash or use plant-based milk.
4. Why is my crust soggy?
- Pat zucchini dry to remove moisture.
- Spread ricotta thinly to avoid excess wetness.
- Bake on parchment to prevent sticking and ensure crispness.
5. Can I make this ahead?
Yes! Prep filling and zucchini up to 1 day ahead; assemble and bake fresh for best results.
6. How long does it last?
It stays fresh in the fridge for up to 3 days; avoid freezing due to texture changes.
7. Can I use a different cheese?
Yes! Swap ricotta with mascarpone, cottage cheese (blended), or goat cheese; use pecorino or asiago instead of Parmesan.
8. What’s the best way to serve it?
Serve warm or at room temperature with a side salad or grilled veggies, garnished with extra herbs or a drizzle of olive oil for a complete meal.