Zucchini overload? How about a tasty way to use some of them up?

25 Jul

I once read somewhere that if you seed 3 zucchini plants and all 3 take, throw 2 away because they’ll produce more than you can handle. Well, that sounds a little extreme to me. And wasteful. Why throw away perfectly good plants just because they’re going to give you a ginormous amount of food? It’s called share them! Sheesh.

That being said, we have 5 zucchini plants, so we are going to be swimming in the things in the next couple weeks. (We usually have some earlier, but the seedlings I planted didn’t make it so we had to plant purchased zukes and they took a little longer).

Now, be warned. This recipe has a lot of steps listed and may seem like it’s going to CONSUME your day. It won’t. It goes rather quickly, and is well worth the time and effort you are putting in. The husband and I had this for dinner one evening with a simple salad and some wine. It made me feel like a real chef being able to say ‘we are having a galette for dinner’ to which the husband gave me a weird look that meant ‘what the hell is a galette?’ and then once I told him and he realized there was *gasp* no meat – he was already on a mission to hate it.

He of course did not hate it, and made a point to say how awesome it was. Humph. It’s very satisfying to see the look on someone’s face change from one of suffering – as in, I’ll eat it because I’m hungry and don’t want to have to fend for myself – to one of YOU ARE THE BEST WIFE EVER AND I AM SOOOO LUCKY TO HAVE YOU! Ya, it’s nice.We then proceeded to eat the leftovers for breakfast with some coffee and scrambled eggs. Bliss I tell you, total bliss.

You could also use yellow squash in place of the zucchini if you have a surplus of that, or live on the edge, mix it up and use both! I’ve also decided i’m going to utilize this crust for a strawberry ricotta galette. I’ll sweeten up the ricotta with some powdered sugar and vanilla (omitting the salt and pepper) and then layer on the strawberries. It’ll be grand!

Zucchini Ricotta Galette basking in the sunlight

Zucchini Ricotta Galette

  • 1-¼ cup All-purpose Flour
  • ¼ teaspoons Salt
  • 8 Tablespoons Cold Unsalted Butter, Cut Into Pieces And Chilled Again
  • ¼ cups Sour Cream
  • 2 teaspoons Fresh Lemon Juice
  • ¼ cups Ice Water
  • 1 whole Large Zucchini (or Two Small), Sliced
  • ½ teaspoons Salt
  • 1 Tablespoon Plus 1 Teaspoon Olive Oil
  • 1 clove Garlic, Minced (about 1 Teaspoon)
  • ½ cups Ricotta Cheese
  • ½ cups Grated Parmesan Cheese
  • ¼ cups Shredded Mozzarella
  • Salt And Pepper, to taste
  • 1 Tablespoon Slivered Basil Leaves
  • 1 whole Egg Yolk Beaten With
  • 1 teaspoon Water

Make dough:
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over flour mixture and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
With your fingertips or a wooden spoon, mix in the liquid in until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling:
Spread the zucchini slices out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. Set aside.

In a small bowl, whisk the olive oil and the garlic together; set aside.

In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette:
Preheat oven to 400 degrees F.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.

Shingle the zucchini slices attractively on top of the ricotta in concentric circles, starting at the outside edge.
Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, about 30 to 40 minutes.

Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.


2 Responses to “Zucchini overload? How about a tasty way to use some of them up?”

  1. brokenbelladonna July 25, 2011 at 12:33 pm #

    Zucchini slice.

    If you can find a recipe online similar to the one I use… it comes up kinda like a quiche. Lots of egg, grated zucchini, bacon, cheese, some self raisng flour, onion… I add a little sweet chilli. It’s delicious but probably not the healthiest.

    My sister pickles them, and I eat it like a relish, or as a dip. Tres yummy.

    I do know where you’re comng from though… you end up with a zillion and they double in size in mere hours, it seems!!!

    • seasonedwithsarcasm July 25, 2011 at 4:09 pm #

      That does sound delish! It may not be the healthiest as you say, but hey, it’s got veggies in it and eggs so you will be full! That sounds like a great breakfast option!

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