Fancy up your garden zucchini with these ez crust, no tart pan needed, tasty veggie’tizers.

Here’s the recipe.  As always, please give me your feedback.


1 cup all-purpose flour

2 tablespoons freshly grated Parmigiano Reggiano

Pinch fine salt

6 tablespoons cold unsalted butter, cut into ½” cubes

About 4 tablespoons ice water


1 tablespoon extra virgin olive oil

1 cup chopped onion

1 cup grated zucchini, after squeezing of excess liquid

2 finely chopped garlic cloves

1 teaspoon lemon juice

½ teaspoon dried basil

¼ teaspoon kosher salt

Pinch cayenne

¾ cup ricotta cheese

¼ cup freshly grated Parmigiano Reggiano

1 teaspoon freshly grated lemon zest

¼ teaspoon freshly grated sea salt

1/8 teaspoon freshly ground black pepper

1 tablespoon melted butter

1 tablespoon toasted pine nuts, optional

To prepare crust:

Process flour, cheese and salt. Add butter and pulse until rather fine pieces of butter appear. Remove from processor bowl and place in a medium-sized mixing bowl. Sprinkle with ice water, 1-tablespoon at a time, stirring with a fork after each tablespoon. Check to see whether crust holds together. If not, add another tablespoon ice water. If it does, gather into 2 balls and refrigerate about 10-15 minutes.

Meanwhile prepare filling by heating oil in a medium skillet. Stir onions into oil to coat; cover and sauté for 2 minutes. Uncover and stir. When onions are translucent and beginning to brown, sprinkle with the grated zucchini and garlic. Stir together with a fork to separate. Add lemon juice, basil, salt and cayenne. Combine well. Remove from heat. Let cool while rolling crusts.

Preheat oven to 400˚F. Place large flat-sided baking sheet in oven to preheat.

Roll 1 ball of crust rather thinly on a floured surface. Be sure to flour the rolling pin. Cut into 3” circles. (I have used a 1-cup measure upside down or a biscuit cutter.) Place dough circles on a large piece of parchment paper measured to fit the preheating baking sheet. Push the dough circles larger with your fingers.

Stir together the ricotta, cheese, lemon zest, salt and pepper. Combine with cooled zucchini.

Place 1-heaping tablespoon of filling onto each dough circle. Gather the dough around the filling, pleating dough as needed.  Brush each galette crust with melted butter, pushing together to make crust stay in place. Sprinkle tops with toasted pine nuts if desired.

Carefully remove hot baking sheet from oven—placing it nearby the parchment paper- filled galettes. Drag the parchment paper onto the baking sheet and return to oven. Bake until lightly browned, about 15 minutes. Remove from oven and slide the parchment paper-filled galettes onto a flat surface. Return the baking sheet to the oven.

While the first 12 galettes are baking, roll out the second ball of dough and fill them, placing them on the second sheet of parchment paper. Brush galette crusts with butter, sprinkle with green onions and bake as above.

Serve hot from oven or at room temperature.

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