Zucchini & Squash Galette
Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.
Servings 4 servings
Ingredients
- 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
Instructions
- 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.1 small zucchini, 1 small squash
- In a small bowl, stir together the softened cream cheese and pesto until smooth.2 oz cream cheese, 2 Tablespoons pesto
- 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.1 pie crust
- 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).salt & pepper, lemon pepper
- 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.
