Name: Zucchini Ricotta Galette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French-Inspired
Ingredients: 1 (7 oz) pie crust; All-purpose flour (for rolling); 1 cup ricotta cheese; 2 eggs (divided use); 2 tbsp fresh dill, chopped; 1 clove garlic, minced; 1¾ tsp freshly ground black pepper; 1 large zucchini, thinly sliced; 1 tbsp olive oil; 1 tsp kosher salt; ⅓ cup grated Parmesan cheese

There’s something about a rustic galette that just feels like summer on a plate. Especially when it’s filled with creamy ricotta cheese, ribbons of fresh zucchini, and tucked into a flaky, golden-brown crust. It’s the kind of meal that looks fancy enough to impress but comes together with the ease of a weekday dinner. This zucchini ricotta galette is one of those recipes that feels effortless, yet always gets a “wow” at the table.

I remember the first time I made a savory galette—it was during a lazy weekend when I wanted to use up some zucchini from the farmer’s market. I had a pre-made pie crust in the fridge and some leftover ricotta from a pasta night. Tossed it all together with a bit of fresh dill and garlic, folded it into a circle, and popped it in the oven. What came out was nothing short of magic.

What makes this Zucchini Ricotta Galette really special is the contrast of textures and flavors. The ricotta is creamy and lightly seasoned with dill and garlic, giving it a herbaceous kick. The zucchini turns tender and slightly caramelized, bringing out its natural sweetness. And the crust? Buttery, flaky, and crisp around the edges—truly the perfect base for all that goodness.

Whether you’re looking for a quick brunch idea, a light vegetarian dinner, or something beautiful to bring to a picnic, this galette fits the bill. It’s elegant but unfussy, delicious both warm and at room temperature, and totally customizable. Once you make it, you’ll want to keep this in your back pocket for every occasion.

Why You’ll Love This Recipe

This zucchini ricotta galette isn’t just delicious—it’s a go-to for so many reasons. First, it’s incredibly easy to make. You’re using a pre-made pie crust, which saves you the effort of making dough from scratch. The filling is mixed in a single bowl and requires zero cooking before it hits the oven.

Next, the flavor is out of this world. The ricotta is seasoned with fresh dill, garlic, and black pepper, creating a savory base that’s creamy and rich without being heavy. The zucchini, thinly sliced and lightly tossed in olive oil and salt, bakes to perfection—soft with just a bit of bite left. And the Parmesan sprinkled on top adds that extra layer of umami and golden crunch.

Another reason to love this dish? It’s extremely versatile. You can serve it for brunch with a side of fruit, as a light dinner with a salad, or cut into smaller wedges as an appetizer. It also travels well and reheats beautifully, making it ideal for meal prep or leftovers.

Plus, it’s visually stunning. The golden crust and the green of the zucchini slices layered like petals in a flower make this galette just as pretty as it is tasty.

Health Benefits

Despite its indulgent flavor, this Zucchini Ricotta Galette has some great nutritional points. Zucchini is naturally low in calories and rich in antioxidants, especially vitamin C and beta-carotene. It’s also high in water content, which makes this dish hydrating and light.

Ricotta cheese adds a dose of protein and calcium without being overly fatty. Choosing part-skim ricotta can help reduce saturated fat while still giving you that creamy texture. The use of olive oil instead of butter for the filling adds heart-healthy monounsaturated fats, and fresh dill brings anti-inflammatory properties and a refreshing taste.

Additionally, this galette is a great way to get more vegetables into your meals without sacrificing flavor. It’s vegetarian-friendly and lighter than many savory pies or tarts, which makes it a wholesome choice for both kids and adults.

Preparation Time, Servings, and Nutritional Information

Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 slices

Nutritional Info (Per Serving):

Calories: 226
Fat: 14g
Carbohydrates: 16g
Protein: 8g
Sugar: 1g

Ingredients List

To create this delicious galette, you’ll need just a handful of simple ingredients:

Pie crust (7 oz package): Store-bought works perfectly for ease, but you can use homemade if preferred.
All-purpose flour: A sprinkle on your surface will help roll out the dough without sticking.
Ricotta cheese (1 cup): Creamy and mild, this makes up the base of your filling.
Eggs (2): One goes into the filling, the other is used for the egg wash to give the crust a golden sheen.
Fresh dill (2 tablespoons, chopped): Adds a fresh, grassy flavor that pairs beautifully with zucchini.
Garlic (1 clove, minced): For a little aromatic depth.
Freshly ground black pepper (1¾ teaspoons): Divided between the filling and zucchini seasoning.
Zucchini (1 large, thinly sliced): The star of the show—choose one that’s firm and fresh.
Olive oil (1 tablespoon): Helps roast the zucchini slices to tender perfection.
Kosher salt (1 teaspoon): Enhances flavor without overpowering.
Grated Parmesan cheese (⅓ cup): Adds a nutty, savory topping that crisps up in the oven.

Step-By-Step Cooking Instructions

Preheat the oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Roll out your crust: Lightly dust your work surface with flour, then roll out your pie crust into about a 10-inch circle. It doesn’t need to be perfect—rustic edges are part of the charm.
Make the ricotta filling: In a medium bowl, combine the ricotta, 1 egg, dill, garlic, and ¾ teaspoon black pepper. Stir until smooth and well-mixed.
Spread the filling: Carefully transfer the rolled-out crust to your prepared baking sheet. Spoon the ricotta mixture onto the center, spreading it out evenly but leaving a 2-inch border all the way around.
Season the zucchini: In another bowl, toss the zucchini slices with olive oil, salt, and the remaining black pepper. Mix gently to coat.
Assemble the galette: Arrange the zucchini slices over the ricotta in a circular pattern or however you like. It’s your canvas—have fun with it.
Fold the edges: Gently fold the outer edges of the crust over the filling, pleating as needed to keep it in place.
Add egg wash and cheese: Beat the remaining egg with a splash of water to make an egg wash. Brush this over the folded crust, then sprinkle Parmesan cheese over the top.
Bake the galette: Place the galette in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden and the zucchini is tender.
Cool before slicing: Allow the galette to cool for at least 15 minutes before slicing. This helps the filling set and makes for cleaner slices.

How to Serve

You can serve this galette warm, at room temperature, or even cold straight from the fridge. Here are a few serving ideas to consider:

As a main dish with a crisp green salad on the side
As part of a brunch spread alongside fruit and eggs
Cut into small wedges and served as a party appetizer
With a bowl of soup for a cozy lunch combo

Pairing Suggestions

To complete your meal, here are some simple pairings that bring out the best in this galette:

Sides: Serve with a lemony arugula salad, roasted asparagus, or a chilled cucumber yogurt salad.
Beverages: Try a sparkling water with mint and lime, or a refreshing homemade lemonade.
For kids: Pair it with a side of sweet corn or roasted baby potatoes for a kid-friendly twist.

Storage, Freezing & Reheating Instructions

Storage: Once cooled, store leftover galette in an airtight container in the fridge. It will stay fresh for up to 3 days.

Freezing: To freeze, allow the baked galette to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months.

Reheating: To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10-15 minutes, or until heated through. This keeps the crust crisp instead of soggy, which can happen in the microwave.

Common Mistakes to Avoid

Not draining ricotta: If your ricotta is too watery, the filling can become soggy. Let it drain in a fine mesh strainer for 15–20 minutes before using.
Overloading with zucchini: Too many slices can cause the galette to release excess moisture. Stick to a single layer.
Skipping the egg wash: This little step adds so much golden color and shine to the crust.
Rolling the crust too thin: A super-thin crust may tear or burn. Aim for about ⅛-inch thickness.
Not allowing it to cool: Cutting too early will make the filling ooze. Give it time to set.

Pro Tips

Use a mandoline or sharp knife to slice the zucchini evenly so they cook uniformly.
Add a pinch of lemon zest to the ricotta mixture for a pop of brightness.
Sprinkle crushed red pepper flakes on top before baking for a mild kick.
Let your pie crust sit at room temperature for 10–15 minutes before rolling—it’ll be easier to handle.
Bake the galette on the lower rack of your oven for a crispier bottom crust.

Frequently Asked Questions (FAQs)

Can I use homemade crust?
Absolutely. A buttery homemade pie crust will elevate this dish even further.

Can I make this galette ahead of time?
Yes, you can assemble it a few hours in advance and keep it in the fridge until ready to bake.

Is this galette gluten-free?
Not as written, but you can use a gluten-free pie crust to make it suitable for gluten-free diets.

Can I substitute the ricotta?
You can use goat cheese or a mix of cream cheese and feta for a tangier flavor.

What if I don’t have fresh dill?
Use 1 teaspoon of dried dill or swap in fresh basil or parsley.

Can I add other vegetables?
Sure! Thinly sliced tomatoes, mushrooms, or spinach would all work beautifully.

Do I need to peel the zucchini?
Nope. The skin is tender and adds color—just give it a good wash.

Can I use yellow squash instead?
Definitely. It has a similar flavor and texture.

How do I make this spicier?
Add a pinch of chili flakes or minced jalapeño to the ricotta mixture.

Why is my crust soggy on the bottom?
Make sure to preheat your oven fully and bake the galette on a parchment-lined sheet. You can also place a pizza stone underneath the sheet pan to help crisp the bottom.

Conclusion & Call to Action

This zucchini ricotta galette is one of those recipes you’ll find yourself coming back to again and again. It’s quick, beautiful, and packed with fresh flavors—perfect for any time of year, but especially lovely in spring and summer. Whether you’re entertaining guests, feeding your family, or just looking for a new way to enjoy seasonal veggies, this galette has you covered.

Now it’s your turn—grab those zucchinis, preheat your oven, and give this recipe a try. I’d love to see how your galette turns out, so if you make it, leave a comment below or share your creation online and tag me. Happy baking!