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Zucchini Galette<\/p>\nZucchini Galette<\/p>\n
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2 medium summer zucchini squash, thinly sliced (2 1\/2 C.)<\/p>\n
\u00bd 15 oz. package rolled, refrigerated, unbaked piecrust<\/p>\n
\u00be C. ricotta cheese<\/p>\n
\u00be C. Parmesan cheese<\/p>\n
1 C. shredded mozzarella cheese<\/p>\n
1 clove garlic, minced<\/p>\n
1 T. olive oil<\/p>\n
2 tsp. finely shredded lemon peel<\/p>\n
1 T. lemon juice<\/p>\n
Salt and pepper to taste<\/p>\n
1 egg yolk<\/p>\n
Fresh herbs, finely chopped<\/p>\n
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Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels. Preheat the oven to 400. Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone. Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1\/2\u2033 border. Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary. In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture. Bake the galette in the oven for 35-40 minutes, or until edges are golden brown. Sprinkle with fresh herbs, such as finely chopped dill weed or basil. Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini Galette 2 medium summer zucchini squash, thinly sliced (2 1\/2 C.) \u00bd 15 oz. package rolled, refrigerated, unbaked piecrust \u00be C. ricotta cheese \u00be C. Parmesan cheese 1 C. shredded mozzarella cheese 1 clove garlic, minced 1 T. olive oil 2 tsp. finely shredded lemon peel 1 T. lemon juice Salt and pepper to taste 1 egg yolk Fresh herbs, finely chopped Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat…<\/p>\n