top of page

Baked Zucchini Feta Galette

Side Dish - Serves 8

This recipe couldn't be easier and is such a crowd pleaser, it features the best produce of the season-- beautiful zucchini. Prep it in advance then bake off before the event to make planning easier.


1 sheet of defrosted puff pastry dough (Pepperidge Farms)

½ green zucchini

½ yellow zucchini or yellow summer squash

1 shallot

2 T extra virgin olive oil

¼ cup crumbled dairy free feta (Violife)

1 tsp dijon mustard 

The zest of one lemon

Squeeze of lemon juice


Ground black pepper


Preheat the oven to 400ºF. After defrosting the puff pastry dough sheet, place it on a sheet of parchment paper on a large cutting board, then use a rolling pin to roll it into a thinner crust that is a rounded edge square shape. Set aside.

Slice the zucchini either length wise or into small circles so it is thin and almost translucent. You can either use a knife or a mandolin, but be careful to not slice yourself with these tools. Also, thinly slice the shallots. Set these ingredients aside. 

To Assemble:

Brush the puff pastry lightly with olive oil. Place one layer of the sliced zucchini and shallots in the center of the dough sheet, leaving a 1-2 inch border around the perimeter. Crumble some of the feta on top of the zucchini and drizzle with olive oil, then add some lemon zest, salt, and pepper. Add another layer of zucchini and repeat the steps so there are three layers of zucchini, topped finally with the last bit of feta and a squeeze of lemon juice. Now, brush a thin layer of the dijon mustard on the open border of the pastry sheet. 

Starting at one corner of the pastry, fold the dough border over the edge of the zucchini, then fold it again, making sure to overlap the folds as you move around the perimeter of the zucchini filling. The goal is to have the dough hold in all of the melted cheese and zucchini so that the pastry can get crispy and not leak. Brush the remaining little bit of olive oil on the folded crust and sprinkle with flaky salt. Transfer the sheet of parchment paper with the galette onto a baking sheet. Bake for 30 minutes, until the pastry is golden browned on the top and bottom and the zucchini is cooked through. 

Set aside to cool, then slice into 8 pieces using a pizza cutter. Serve hot or reheated, store any leftovers in the fridge (or enjoy all of it without leftovers).

© Cook It Up Catherine


bottom of page