Zucchini & Squash Galette

Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 1 pie crust I used Pillsbury – they come in a pack of 2
  • 2 oz cream cheese softened
  • 2 Tablespoons pesto I used a premade or you can make your own
  • 1 small zucchini
  • 1 small squash
  • salt & pepper to taste
  • lemon pepper to taste


  • Preheat your oven to 400 degrees.
  • Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • Slice your zucchini and squash into thin rounds, trying to keep them the same thickness.
  • In a small bowl, stir together the softened cream cheese and pesto until smooth.
  • Unroll the pie crust onto the prepared baking sheet and spread the cream cheese mixture onto it, leaving about a 1/2″ border around the edges.
  • Lay the squash and zucchini pieces over the top (I had a little of both the squash and zucchini left over).
  • Sprinkle the top with a little salt and pepper (& lemon pepper if you’re me and like lemon pepper on just about everything).
  • Fold the edges over to form a crust, gently pinching it together so it stays.
  • Bake for 20-25 minutes or until the crust just begins to brown. Let it cool slightly before slicing.
Tried this recipe?Tag @melissa_pplates or use #persnicketyplates!