Quarantine Eats: Zucchini Ricotta Galette

1 small zucchini, sliced into 1/4 inch thick rounds
1 small yellow squash, sliced into 1/4 inch thick rounds
1 tbsp olive oil
1 tsp garlic, minced
1/2 cup ricotta cheese
1/2 cup Parmesan cheese grated
1/4 cup mozzarella mozzarella
1 tsp basil, dried
1 egg yolk mixed with 1 tsp water
1 package of pre-made pizza dough (my personal hack/cheat!)

1 - Place zucchini and squash slices in a single layer on paper towels, sprinkle with salt, and top with more paper towels. Leave for at least 30 minutes to pull moisture out. Dab excess water with paper towels. 

2 - Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3 - Prep zucchini: Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.

4 - Prep the ricotta mixture: Mix the ricotta cheese, mozzarella cheese, parmesan cheese, and basil. In a small bowl, whisk the olive oil and the garlic together. Add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.

5 - Assemble galette: Roll or press out the dough into a into a 12-14 inch round on the parchment paper. If your fingers stick, coat them in flour.

Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Layer the zucchini in circles on top of the ricotta 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. Brush crust with egg yolk.

6 - Bake galette for 45 minutes or until crust is golden brown and zucchini is wilted. 

7 - Top with ricotta and sprinkle with salt, pepper, and dried basil. 

Recipe adapted from Jo Cooks