Baked Zucchini & Ricotta Galette with Store-Bought Crust

Why You Should Give This Recipe a Try

As summer winds down, home gardeners are often left wondering, what am I going to do with all this zucchini? Baked Zucchini & Ricotta Galette with Store Bought Crust is a great way to make use of both zucchini and tomatoes as the season comes to a close. Thin sliced garden zucchini and halved fresh cherry tomatoes are sprinkled with shredded Parmesan. It all sits on a bed of creamy ricotta cheese, and is nestled in a golden brown store bought pie crust. It is an easy and delicious meal perfect to serve on a busy weeknight either as a side dish or accompanied by a fresh green salad for a complete meal full of veggies! 

Some of the best features of this recipe:

Veggies: We are always looking for new ways to incorporate vegetables into our diet and this is a delicious way of adding not one but two! We tend to eat it as our main course along with a salad (just greens and dressing) for a light and healthy meal.

Easy: Using a refrigerated sought-bought crust will save you so much time and effort! This isn’t a state fair competition, it’s dinner. Make things easy on yourself.

As with all of my recipes, Baked Zucchini & Ricotta Galette with Store-Bought Crust is delicious but easy to make with no complicated cooking techniques, no special equipment, and with basic ingredients you can find in any grocery store or, in this case your own garden or local farmers’ market. 

Recipe Ingredients

1 refrigerated pie crust (left at room temperature for about 20 minutes)

2 medium fresh zucchini

1/2 cup halved cherry tomatoes

1 tbsp olive oil

3/4 cup ricotta cheese

2 large eggs (divided)

1 tsp herbes de Provence (divided)

1/2 cup shredded Parmesan (divided)

Salt and black pepper

1 tbsp water

Helpful Tools

• Sharp knife
• Cutting board
• Measuring spoons
• ​Measuring cup
• ​Small bowl
• Wooden spoon
• Two rimmed baking sheets
• Parchment paper
• ​Paper towels
• ​Rolling pin
• Pastry brush

Ingredient Notes

Pie crust: I use the Pillsbury refrigerated crust. You can usually find it in the section with the canned dinner rolls. A homemade crust would be perfect, of course, so feel free to use it, but I advise against a frozen crust since it is in a shape that makes forming a galette difficult.

Tomatoes: You can use halved cherry or grape tomatoes.

Ricotta cheese: I generally use part-skim, but you can use whole milk ricotta as well.

Herbes de Provence: I use herbes de Provence quite a lot but if you don’t have any, you can use Italian seasoning or even a sprinkle of chopped basil. 

Step-by-Step Instructions

1. Preheat the oven to 425 degrees F.

2. Leave the pie crust at room temperature for about 20 minutes. 

3. Line two rimmed baking sheets with parchment paper.

4. Rinse the zucchini and cut into thin rounds. Spread the rounds out on one of the baking sheets.

5.  Halve the tomatoes and spread them out evenly on the other baking sheet.

6. Lightly salt the zucchini and the tomatoes and place in the preheated oven until soft, about 12 minutes.

7. Let the vegetables cool until you can easily handle them.

8. Mix the ricotta and one large egg together in a small bowl. Set aside.

9. Place the pie crust on a sheet of parchment paper. Roll it out to about 11 inches (they are generally 9 inches).

10. If there is any liquid on the surface of the zucchini, pat them dry with paper towels.

11. Move the dough, with the parchment paper, onto one of the rimmed baking sheets.

12. Spread the ricotta mixture over the dough leaving about a two inch border.

13. Lay the zucchini slices over the ricotta filling letting the slices overlap somewhat.

14. Scatter the tomato halves over the zucchini.

15. Sprinkle the veggies with 3/4 tsp herbes de Provence. 

16. Lightly salt and pepper.

16. Drizzle about 1 tbsp olive oil over the vegetables.

17. Sprinkle the vegetables with about 3/4 of the Parmesan cheese, reserving a bit for the crust.

18. Fold up the edges of the pie crust, overlapping pieces and pressing them down as you go. 

19. Beat together the second large egg and 1 tbsp water.

20. Brush the egg wash over the crust. You can also tuck a little bit between the folds to serve as a sort of glue.

21. Sprinkle the remaining 1/4 tsp herbes de Provence and the rest of the Parmesan cheese over the prepared crust.

22. Bake until the crust is golden brown, the vegetables tender, and the ricotta filling is set, about 25-30 minutes.

23. Allow to cool for about 10 minutes before cutting.

Check out the printable recipe card below for step-by-step directions for making this Baked Zucchini & Ricotta Galette with Store-Bought Crust.

Storage

Wrap leftovers in aluminum foil and place in an airtight container in the fridge for 2 days. 

Reheat your leftovers by placing the foil packet on a rimmed baking tray in a 350 degree F preheated oven for 20 minutes.

Tips & Tricks

The refrigerated pie crust needs to be pliable but not too warm/soft. Twenty minutes at room temperature usually works well. 

Don’t peel the zucchini. The peel helps the zucchini stay together as it softens.

If you would prefer to use fresh herbs on the galette, I recommend a mixture of fresh thyme, fresh oregano, and sprinkle of fresh basil. 

If you like a touch of heat in your dishes, add 1/4 tsp of crushed red pepper flakes to the herbs.

Looking for more zucchini recipes? Try some of these, from chocolatey muffins to zucchini and pasta.

Easy Double Chocolate Zucchini Muffins with Greek Yogurt

Easy Recipe: Zucchini Noodles with Pasta & Parmesan

Chilled Zucchini Soup