It’s peak zucchini season and there are so many different delicious ways to prepare them! If you’re wondering what to do next, give this Zucchini and Goat Cheese Galette recipe a try.Did you know that zucchinis are considered a vegetable, but they are botanically classified as a fruit? They come in a wide range or varieties from deep yellow to dark green. Folk medicine has long used zucchinis to help with colds, aches and various other health ailments. Some of those efforts are now backed by science.Zucchini's really pack a punch when it comes to being full of important vitamins, minerals and other health supportive plant compounds. Particularly rich in Vitamin A, this means that zucchinis support your immune system and vision. Zucchinis are high in antioxidants—the highest levels are in the skin—that can benefit your eyes, skin, heart and protect against various types of cancers. Zucchini can also support healthy digestion due to it’s high water content, as well as soluble and insoluble fiber. This means they will help things pass through more easily and keep everything running smoothly.Because zucchinis can be prepared in so many different ways, it makes it that much easier to make them a part of your diet. I promise that no one will feel like you are forcing them to eat zucchini if you serve them this galette! Add zucchini raw into salads, serve grilled or baked as a side, stir-fry or sauté it in olive oil, stew it in a ratatouille, spiralize it to enjoy as a pasta alternative, or bake them into breads or pancakes! The possibilities are endless. Happy cooking and enjoy zucchini season!
Ingredients
1Galette Dough
3ozPancettacut into ¼-inch pieces
1lg or 2 sm Zucchinisliced into ¼-inch thick rounds
3TbspOlive Oil
1cloveGarlicminced (about 1 teaspoon)
1/3cupGoat Cheese
½cupParmigiano Reggianograted
3TbspMilk
1Egg Yolk
1TbspFresh Mintchopped
Salt and Pepperto taste
Get Recipe Ingredients
Equipment
Chef’s knife
Medium skillet
Lined baking sheet
Method
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a medium skillet, heat about 1 tablespoon of oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate. Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2-teaspoon salt and let sit for 30 minutes to draw out the moisture. Gently blot the tops of the zucchini dry with paper towels before using.
Mix the cooked pancetta, goat cheese, garlic, parmigiano, milk, 1 tablespoon olive oil, yolk and mint. Season it with salt and pepper to taste.
On a floured work surface, roll the dough out into a 12-inch round. Transfer to the prepared pan.
Spread the goat cheese mixture evenly over the bottom of the dough. Shingle the zucchini slices attractively on top of the ricotta in concentric circles, starting at the outside edge. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border. Drizzle the remaining tablespoon of the olive oil over the zucchini.
Bake until the cheese is puffed, the zucchini is slightly wilted, and the tart is golden brown, 30 to 40 minutes.
Remove from the oven. Let stand for 5 minutes. Slide the galette onto a serving plate and cut into wedges. Serve the galette hot, warm, or at room temperature.
