This easy vegetarian dinner idea stars summer’s best veggies.
Creamy ricotta filling gets its bright flavor from a double dose of lemon in this savorysummer pie.
For added flavor, top each slice with a generous sprinkle of fresh dill and freshly-cracked black pepper.
Credit: Andy Lyons
Thiszucchini recipeis delicious served for brunch or dinner.
Tips for Making a Zucchini Galette
Keep these tips in mind when trying thissummer dinner idea.
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Ingredients
2mediumzucchini and/or yellow summer squash,thinly sliced (2 1/2cups)
Salt
12(15-oz.
Transfer to a colander; drain for 15 minutes.
Pat dry with paper towels.
Preheat oven to 400F.
Transfer parchment and dough to a large baking sheet; set aside.
of the olive oil, lemon zest, lemon juice, salt, and pepper.
Using a spatula, spread over dough, leaving a 1 1/2 inch border.
Top with squash rounds.
Drizzle with remaining olive oil.
Gently fold over pastry edge, pleating as necessary.
Bake and Serve
In a small bowl whisk egg yolk and 1 tsp.
Lightly brush pastry edges with egg mixture.
Transfer galette to oven.
Bake 35 to 40 minutes or until edges are golden brown.
Sprinkle with dill weed, if desired.
Serve warm or at room temperature.
2,000 calories a day is used for general nutrition advice.
