Zucchini Galette
Savor the flavors of summer with this mouthwatering zucchini galette, featuring thinly sliced zucchini layered on a flaky crust. Paired with a zesty homemade guacamole and a crisp green salad, this dish is not only light on calories but also bursting with freshness. Perfect for a quick weeknight dinner or a charming brunch, it's a delightful way to enjoy seasonal produce!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ avocado
- a bit of onion
- pepper
- some diced tomatoes
- ½ zucchini
🥛Dairy & Eggs(1)
- a sauce of white cheese + mustard
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
📦Other(2)
- simple green salad
- a dash of Tabasco
👨🍳 Instructions
- 1
Slice the zucchini thinly and arrange the slices flat on a baking sheet lined with parchment paper.
- 2
Drizzle with olive oil, and season with salt and pepper. Bake in the oven at 180°C (356°F) for 20 minutes.
- 3
Meanwhile, prepare a quick guacamole by mashing the avocado and mixing in diced tomatoes, finely chopped onion, a dash of Tabasco, salt, and pepper.
- 4
Prepare a simple green salad on the side.
- 5
For the final touch, mix white cheese with mustard, drizzle with olive oil, and season with salt and pepper.
- 6
Assemble everything and enjoy your meal.
💡 Pro Tips
- ✓Salt your sliced zucchini and let drain for 30 minutes before cooking to remove 60-70% of water content, preventing a soggy galette bottom.technique30 minutes, 60-70% water removal
- ✓Slice zucchini to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even moisture evaporation and prevents some pieces from burning while others remain undercooked.equipment1/8-inch thickness
- ✓Increase oven temperature to 425°F (220°C) and reduce time to 12-15 minutes because higher heat creates better caramelization and faster moisture evaporation for crispier edges.timing425°F, 12-15 minutes
- ✓Brush zucchini with oil at a 1:4 oil-to-vegetable ratio by weight because this creates an even lipid barrier that promotes browning through the Maillard reaction while preventing moisture reabsorption.technique1:4 oil ratio by weight
- ✓Pre-bake your galette pastry base for 8-10 minutes at 400°F before adding zucchini to create a moisture barrier that prevents the 20-25% water content in zucchini from making the crust soggy.timing8-10 minutes, 400°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Zucchini Galette
Savor the flavors of summer with this mouthwatering zucchini galette, featuring thinly sliced zucchini layered on a flaky crust. Paired with a zesty homemade guacamole and a crisp green salad, this dish is not only light on calories but also bursting with freshness. Perfect for a quick weeknight dinner or a charming brunch, it's a delightful way to enjoy seasonal produce!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- ½ avocado
- a bit of onion
- pepper
- some diced tomatoes
- ½ zucchini
🥛Dairy & Eggs(1)
- a sauce of white cheese + mustard
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
📦Other(2)
- simple green salad
- a dash of Tabasco
👨🍳 Instructions
- 1
Slice the zucchini thinly and arrange the slices flat on a baking sheet lined with parchment paper.
- 2
Drizzle with olive oil, and season with salt and pepper. Bake in the oven at 180°C (356°F) for 20 minutes.
- 3
Meanwhile, prepare a quick guacamole by mashing the avocado and mixing in diced tomatoes, finely chopped onion, a dash of Tabasco, salt, and pepper.
- 4
Prepare a simple green salad on the side.
- 5
For the final touch, mix white cheese with mustard, drizzle with olive oil, and season with salt and pepper.
- 6
Assemble everything and enjoy your meal.
💡 Pro Tips
- ✓Salt your sliced zucchini and let drain for 30 minutes before cooking to remove 60-70% of water content, preventing a soggy galette bottom.technique30 minutes, 60-70% water removal
- ✓Slice zucchini to exactly 1/8-inch thickness using a mandoline because uniform thickness ensures even moisture evaporation and prevents some pieces from burning while others remain undercooked.equipment1/8-inch thickness
- ✓Increase oven temperature to 425°F (220°C) and reduce time to 12-15 minutes because higher heat creates better caramelization and faster moisture evaporation for crispier edges.timing425°F, 12-15 minutes
- ✓Brush zucchini with oil at a 1:4 oil-to-vegetable ratio by weight because this creates an even lipid barrier that promotes browning through the Maillard reaction while preventing moisture reabsorption.technique1:4 oil ratio by weight
- ✓Pre-bake your galette pastry base for 8-10 minutes at 400°F before adding zucchini to create a moisture barrier that prevents the 20-25% water content in zucchini from making the crust soggy.timing8-10 minutes, 400°F