Guess who figured out a way to use up some more of her zucchini stash…?
Oh yeah, baby.
A couple of weeks ago, I received my latest issue of Cooking Light magazine in the mail and happened to come across this recipe for Summer Squash and Ricotta Galette.
I followed the recipe to a T, and basically just crossed my fingers and hoped for the best. This was my first-ever attempt at any sort of galette, but surprisingly enough, it was actually pretty easy to make.
The recipe first caught my attention because of the zucchini and squash, but I also immediately loved the fact that it incorporated lots of healthy fats into the crust…just what I’m lookin’ for!
Jay wasn’t too sure about the idea of the galette, but since today is the first day of his birthday week and all, I told him I’d make him a little something else and cooked up a quick and easy buffalo chicken panini with mozz and tomatoes.
As for my dinner…
Corn on the cob, some extra roasted zucchini (because mine were apparently much bigger than “medium” so I had plenty leftover), and a piece of the galette.
Overall, I’m definitely a fan! I loved how this was a bit different from our usual dinner staples, and the recipe had some really incredible flavor to it.
Jay and I were both trying to decide what else this crust would be good with, and I immediately thought of wrapping it around a big ‘ol wheel of brie topped with raspberry jam (which would hopefully come out looking better than this hot mess). Does that not sound ahhhhmazing though, or what?
Hope everyone’s having a fantastic evening…iiiit’s almost Friday!!