Don't miss another issue…      Subscribe

Triple Cheese and Zucchini Galette


Too many zucchinis? Try this galette that's made with ricotta, mozzarella, parmesan cheese and zucchini; cheesy and tasty filling is held by a flaky and tasty crust.













Trans-fat Free, Good source of fiber


¾ cup all-purpose flour
¾ cup whole-wheat flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
3 tablespoon kalamata olives
finely chopped and pitted
3 tablespoons olive oil
3 tablespoons yogurt, plain
2 tablespoons water
iced, or a little bit more
3 small zucchini
or 1 large one, cut into 1/4-inch slices
3 tablespoons olive oil, extra-virgin
2 cloves garlic
or as needed, finely chopped
¾ cup ricotta cheese
¾ cup mozzarella cheese
½ cup Parmesan cheese
1 tablespoon lemon juice
1 lemon
freshly zested
¼ cup basil
freshly chopped
2 tablespoons mint leaves
freshly chopped, optional
1 large eggs
mixed with 1 tablespoon of water, for brushing the crust


For the dough:

Add the flour, baking powder, salt and black olives into a large bowl, whisk until well mixed.

Add the olive oil, sour cream and water into the dry ingredients, stir until the dough forms, if it seems too dry, add 1 to 2 tablespoons of iced water.

Shape the dough into a disc, cover with a plastic wrap, and chill in the frige for at least 30 minutes.

Meanwhile make the filling:

Spread the zucchini evenly on several layers of paper towels.

Sprinkle some salt over the zucchini and let rest for at least 30 minutes.

Gently dry the top of zucchini with more paper towels.

In a small bowl, mix together the olive oil and the garlic.

In a another bowl, add all the cheeses, lemon juice and zest, 1 tablespoon of the garlic-olive oil and season with salt and pepper.

To assemble the galette:

Preheat oven to 400℉ (200℃).

On a slightly floured cutting board, roll the dough out into a 12-inch circle.

Transfer to a baking sheet slightly coated with cooking spray.

Place the cheese mixture over the bottom of the galette dough, spread it evenly.

Leaving a 2-inch edges.

Arrange the zucchini slices on top of the cheese mixture in concentric circles, starting at the edge outside.

Drizzle the remaining 2 tablespoon of the garlic-olive oil over the zucchini.

Fold the border up and over the filling to form a rim, pleating as you go.

Stir egg and water briskly, brush lightly over the crust.

Bake until the cheese is melted and puffed, the zucchini is slightly wilted and the crust is golden, about 35 minutes.

Remove from the oven, let cool on the baking sheet for 20 minutes.

Slice into the wedges and top with basil and mint leaves. Serve warm.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 24254% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 224mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 17g
Vitamin A 7% Vitamin C 20%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed