Good morning! Or afternoon or evening, whenever you may be reading this. Have you made your July recipes yet? I will be reviewing them this Tuesday, so you still have time. We have another vegetarian recipe for you. This recipe came from Rachel this month. And once again I am stealing her picture, and well her adaptations to the recipe. So enjoy!
Adapted from the smittenkitchen.com recipe for zucchini and ricotta galette
1 puff pastry sheet, thawed (found in the freezer section)
2 zucchinis, thinly sliced
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
½ cup grated mozzarella cheese
2 TBLS + 2 tsp olive oil
2 garlic cloves, minced
Allow puff pastry sheet to thaw on counter for 40 minutes. Mix together three cheeses. Mix together oil and garlic and add two teaspoons of the garlic oil mixture to the cheese mixture. Roll puff pastry sheet out on a large cookie sheet covered in parchment paper. Spread cheese filling over pastry and line the zucchini slices in a decorative pattern over the cheese. Fold up sides. Pour remaining two tablespoons of oil mixture over zucchini. Bake at 400 for 20 minutes, or until golden brown on sides.
For the kids: leave a section of the tart zucchini free. Without the zucchini it’s like a REALLY GOOD cheesy bread!