Zucchini and Squash Galette
If you have roughly 45 minutes to spend in the kitchen, Zucchini and Squash Galette might be an excellent lacto ovo vegetarian recipe to try. One serving contains 131 calories, 2g of protein, and 8g of fat. For 48 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. 1185 people found this recipe to be tasty and satisfying. Several people really liked this side dish. A mixture of yellow squash, pesto, refrigerated pie crust, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Crazy for Crust. Overall, this recipe earns a not so awesome spoonacular score of 33%. If you like this recipe, you might also like recipes such as Zucchini And Ricotta Galette, Zucchini and Ricotta Galette, and Acorn Squash Galette.
Servings: 8
Ingredients:
2 ounces cream cheese, softened (I used low-fat)
2 tablespoons prepared pesto
1 refrigerated pie crust (from a box of 2)
Salt and Pepper to taste
1 small yellow squash
1 small zucchini squash
Equipment:
baking paper
baking sheet
bowl
oven
Cooking instruction summary:
Preheat oven to 400 degrees. Line a cookie sheet with a Silpat or parchment paper. Stir together the cream cheese and pesto in a small bowl. Slice each squash into thin rounds. Unroll your pie crust onto your cookie sheet. Spread the cream cheese mixture onto the pie crust, leaving about a 1/2” border around the edges. Lay your squash slices on top of the cream cheese. You can be random, or do a pattern. Gently fold over the edges to form a crust. Sprinkle with a few pinches of pepper. Bake for 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.
Step by step:
1. Preheat oven to 400 degrees. Line a cookie sheet with a Silpat or parchment paper. Stir together the cream cheese and pesto in a small bowl. Slice each squash into thin rounds. Unroll your pie crust onto your cookie sheet.
2. Spread the cream cheese mixture onto the pie crust, leaving about a 1/2” border around the edges. Lay your squash slices on top of the cream cheese. You can be random, or do a pattern. Gently fold over the edges to form a crust. Sprinkle with a few pinches of pepper.
3. Bake for 20-24 minutes, until the crust starts to get golden brown and isn’t transparent looking. Cool slightly before slicing.
Nutrition Information:
covered percent of daily need
