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How To Make Zucchini Lemon Ricotta Galettes

How to make Zucchini Lemon Ricotta Galettes is one recipe you will want to keep on hand for the holidays! You can make the crust ahead of time and keep the dough in the freezer for when you need to make a quick dinner! Just let it thaw in the fridge and then roll it out and fill. You could even use this as an appetizer! Just slice into smaller slices. Serve at room temperature.

How to Make Zucchini Lemon Ricotta Galette

We had lots of family over for Sunday dinner and I wanted to make something different. We always seem to have a lot of family and friends over for Sunday dinners. Here are a few of my Sunday Dinner specialties-Sunday dinner pork crockpot and peach crumble bars, Sunday Birthday Dinner Lemon Thyme Grilled chicken and my outdoor garden dinner party for 20!

I had a few zucchini from my garden that I needed to cook up. So today I am sharing How To Make Zucchini Lemon Ricotta Galettes! These are sure to become a favorite recipe for your family. This recipe is from Bon Appetite

Ho to make zucchini ricotta lemon galette

The buttery flaky crust is just so good. I am thrilled with the fact that I could make this so fast in my Cuisinart. Quick fast and delicious! Zucchini lemon ricotta galette is my kind of recipe!

I put the dry ingredients into the Cuisinart and pulse the flour and salt a few times. Add 4 tablespoons ice water, 1 tablespoonful at a time, until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. The crust recipe so great and would be fabulous frozen to keep at the ready!

Wrap in plastic wrap and chill at least 30 minutes. Can be made 2 days ahead. ahead of time. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Shredding The Zucchini

I used three zucchini’s from my garden and grated them using my Cuisinart food processor! I you don’t have a Cuisinart you can use a grater and grate the zucchini. Place the zucchini in a strainer with salt over a bowl for about 30 min. to drain. Then you wrap up the shredded zucchini in a dish towel and squeeze the zucchini to get as much moisture out as possible. The drier the zucchini the better your zucchini lemon ricotta galette will turn out. You don’t want the tart to be soggy.

How to shred the zucchini for the zucchini lemon ricotta galette.

Prepare The Zucchini Ricotta Filling

Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Mix is the garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender but not mushy, about 10-12 minutes. Cool to room temperature. Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini. Have you tried my Skillet Summer vegetable lasagna yet? It is so good!

Baking the Zucchini Lemon Ricotta Galette

  • Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. You can either roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet. Or just make two larger galettes.
  • Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese.

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Zucchini lemon ricotta galette recipe
Zucchinie lemon ricotta galette

How to make Zucchini Lemon Ricotta Galette

Flaky butter crust filled with shredded zucchini and lemon ricotta cheese! This will melt in your mouth!
Print Recipe Pin Recipe
Course Main Course
Cuisine American, Italian

Ingredients
  

  • CRUST
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup 1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons or more ice water
  • FILLING
  • 5 2/3 cups coarsely grated zucchini about 1 1/3 pounds
  • 1 1/4 teaspoons salt divided
  • 4 tablespoons butter divided
  • 4 teaspoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • 1 small garlic clove minced
  • 2 teaspoons fresh lemon juice
  • 1 1/4 cups ricotta cheese OR Cottage Cheese
  • 1/3 cup plus 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons finely grated lemon peel
  • 1/2 teaspoon ground black pepper

Instructions
 

  • RECIPE PREPARATION CRUST
    Add flour and salt to cuisinart bowl, pulse a few times to combine. Add butter into flour mixture and process until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
    FILLING
    Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.
    Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.
    Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
    Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. OR (make two larger galettes) Repeat with remaining dough. Place 3 dough rounds on each baking sheet.
    Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with a little kosher salt.
    BAKING
    Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
    Serve individual galettes hot or at room temperature.
Keyword Galette, zucchini

I just want to invite you to this fun blog hop! My Hubbard Home is hosting this amazing blog hop and she is sharing her apple walnut crisp. Today’s blog hop is all about Autumn recipes.

Autumn Blog Hop
My Humble Home and Garden / Thistle Key Lane / My Hubbard Home / Karins Kottage / Mantel and Table / Virginia Sweet Pea / First Day of Home / Blue Sky At Home / Calypos in the Country/ My Family Thyme / The Painted Apron /

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Comments

  5. Crissy says

    Karin, how wonderful to have fresh zucchini from the garden to make this delicious dish! I just planted some squash and other veggies in my fall garden. I’ll have to come back to try this recipe when I get a new crop! It’s been fun hopping with you on this tour. Happy fall!

    Reply

  6. Rachelle says

    Karin, I have tons of fresh zucchini and can’t wait to use it in this recipe. It will make a savory fall treat to look forward to.

    Thanks for joining in with this blog hop . So much fun have you come along for the ride!
    Hugs,
    Rachelle

    Reply

    • Karins Kottage says

      Thank you Rachelle! This blog hop is awesome! Sorry for the confusion this morning with my post…I had forgotten to post it… It was still in drafts. I think I am loosing my mind hahaha.

      Hugs,
      Karin

      Reply

    • Karins Kottage says

      Hi Michelle! OOOH an apple galette sounds sooo good right now! I love that you want to put the breaks on to make the zucchini galette. It is really sooo delicious! Thank you for pinning it!

      Hugs,
      Karin

      Reply

  9. Paula@SweetPea says

    I love zucchini and am always looking for a new way to enjoy it. Your Zucchini galette sounds so good and I know that my family would love having it for dinner one night soon. I’ve got your recipe pinned so I can refer back to it when it’s time to make it one night next week.

    Reply

  10. Jenna says

    I have a zucchini galette recipe that my family loves, but I am so intrigued by your version with ricotta and lemon! Great tip on letting the salted zucchini sit in a strainer to drain, I will remember that for sure! Thank you Karin, pinned to make soon!

    Reply

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