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Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough into a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.
For ricotta filling, in a medium bowl, whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoon oil, lemon peel, lemon juice, salt and pepper. Using a spatula, spread over dough, leaving a 1-1/2-inch border. Top with squash rounds. Drizzle with remaining 2 teaspoons oil. Gently fold over pastry edge, pleating as necessary.
In a small bowl, whisk egg yolk and 1 teaspoon water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake for 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed, if desired. Serve warm or at room temperature.