Healthy Zucchini Ricotta Galette Recipe 

This Zucchini Ricotta Galette has a creamy three-cheese filling and a simple homemade buttery pastry. This lovely galette takes 15 minutes to make!  

– 1¼ cups all-purpose flour – ¼ teaspoon salt – 8 tablespoon butter – ¼ cup sour cream – 2 teaspoon lemon juice – 1 large zucchini – 1 tablespoon olive oil – 1 teaspoon garlic – ½ cup ricotta cheese – ½ cup Parmesan cheese – ¼ cup mozzarella – 1 teaspoon basil – 1 egg yolk


Mix flour and salt in a large bowl. Butter should be worked in with your hands until it resembles coarse flour.   


Mix the sour cream, lemon juice, and water in a separate bowl and add to the flour mixture. Finger-mix until large lumps appear. Pat lumps into a ball and wrap in plastic.   


Refrigerate 1 hour. Slice zucchini and place on paper towels to absorb moisture. Sprinkle salt and wait 30 minutes, then dry with a clean cloth.  


Mix well. Heat the oven to 400°F. Roll cooled dough into a 12-inch circular on a floured surface. Transfer to a parchment-lined baking sheet.   


Spread the ricotta mixture on the dough, leaving a 2-inch border. Starting at the outside, place zucchini slices in concentric circles on the ricotta.  


Bake the galette for 35–45 minutes in the preheated oven until the pastry is golden brown and the zucchini is slightly scorched.  



Let the galette cool for 5 minutes before transferring it to a platter. Slice and serve!  


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