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Thinly sliced zucchini and squash layered on top of a pesto cream cheese sauce and baked in a galette.
Zucchini and Squash Galette | Persnickety Plates

Has FedEx ever lost one of your packages? I ordered something from Amazon the other day and supposedly it was delivered on Saturday. The problem is, I don’t have it. It’s not on my porch, it’s not at my side door, it’s not in the bushes. It’s nowhere. Maybe my neighbor took it. Though I doubt they’d have much use for Clarisonic brush heads. So, today I had to start the claim process with FedEx to try to track it down.

That’s the random story you get because that’s what I’m thinking about.

Onto the galette. I didn’t really know what a galette was but I knew when Dorothy posted hers on Instagram, I wanted to eat it. Basically (in case you don’t know), a galette is a freeform, flat pie of sorts. A premade pie crust, a cream cheese & pesto mixture, topped with zucchini and squash. Making this couldn’t have been much easier and you could put whatever you want in it.
Zucchini and Squash Galette | Persnickety Plates

Zucchini and Squash Galette | Persnickety Plates

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Zucchini & Squash Galette

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


  • 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.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Tag me on Instagram @melissa_pplates so I can see!

Source: Crazy for Crust

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One Comment

  1. Darn FedEx!! We have a FedEx store location which is the worst place on earth. Customer service is terrible. I’d rather to go the post office than ever deal with FedEx. I hope you get your package!!