Zucchini Mascarpone Galette

I’ve never been a huge ricotta fan. I know it’s supposed to be bland, since it serves as a base for other flavors, but it usually leaves me wanting something with a little more oomph. So when I realized how much I liked Smitten Kitchen’s Zucchini and Ricotta Galette, I figured I could make one I liked even better if I replaced some of the ricotta with a slightly more flavorful cheese. Enter: mascarpone. A little creamier and with a more pronounced cheesy flavor, it fit the bill perfectly.

Zucchini Mascarpone Galette

Adapted from Smitten Kitchen

Serves 6
Hands-On Time: 45 min
Total Time: 1hr 30 min


1 1/4 cups flour, chilled in freezer for 30 min
1/4 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/4 cup sour cream
2 tsp lemon juice
1/4 cup very cold water

1 lb zucchini, sliced 1/4 inch thick
2 TBS olive oil
2 garlic cloves, minced
1/3 cup ricotta cheese
2/3 cup mascarpone cheese
1/2 cup grated parmesan cheese
1/4 cup shredded mozzarella

1 egg yolk beaten with 1 tsp water

Preheat oven to 400 degrees. Line a baking sheet lined with parchment paper or a silicone mat.

Make dough: Whisk together flour and salt in a large bowl. Sprinkle butter pieces over flour and use your hands to combine until the pieces of butter are no larger than small peas. In a small bowl, whisk together sour cream, lemon juice and water and add to the butter-flour mixture. With your hands, combine until large lumps form. Gently pat the lumps into a ball, cover with plastic wrap, and freeze for no longer than 20 minutes (remove to the fridge if you need more time to work).

Make filling: Spread the zucchini over two layers of paper towels and sprinkle lightly with salt. Let sit 30 min, and then blot the zucchini to remove water on the surface. In a small bowl, whisk olive oil and minced garlic together – set aside. In a separate bowl, combine ricotta, mascarpone, parmesan, mozzarella, and 1 tsp of olive oil mixture and add salt to taste.

Flour a large flat work surface (I like to lay down parchment paper and then flour to contain mess). Roll out the chilled dough into a 12-inch round.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to the prepared baking sheet.. Spread the cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the zucchini, with slices slightly overlapping, in concentric circles from the outside edge of the cheese mixture to the center. Evenly drizzle the remaining olive oil and garlic mixture over the zucchini. Gently fold the plain edge dough over the very edge of the zucchini circles, pleating to keep together as needed. Brush the exposed dough with the egg yolk/water mixture.

Bake the galette about 30 to 40 minutes, or until the cheese has puffed up a little and the zucchini are slightly translucent. Remove from the oven, let cool for about 5 minutes, and then transfer carefully to a serving plate. Serve in wedges.

What I Cooked Last Week – August 12

Yet another short week of cooking – took off for Salt Lake City on Wednesday for a work trip. Kept it (mostly) light in anticipation of the eating and drinking associated with conferences. Tuesday includes another zucchini recipe to add to your repertoire, and a perfect no-cook one at that for the hottest days of summer (and smokiest, if you’re in pretty much any of the PNW).


Baked my Gâteau aux Pommes again to get some updated blog pictures. I always forget how good this cake is, and how surprisingly easy it is to throw together. Don’t let the French name scare you away! Also, leftovers make great breakfast – it has apples, so it’s fine, right?

Ended up making the Mushroom and Chive Fettuccine Alfredo that I’d originally planned to make last Saturday before life happened. It was still a bit cooler than it has been outside, so it was the perfect comfort food. I’ll have a recipe up for that in the near future!

mushroom alfredo.jpg


I got a pound of purple carrots in the CSA this week, and felt inspired to make a recipe that I’ve been eyeing for a while – Smitten Kitchen’s Roasted Carrots with Avocado and Yogurt. It’s simple to prepare with a complex flavor payoff, and won’t make you feel guilty if you follow it up with some ice cream. This one is pictured as the title image for the post.


Had to pack for my work trip so I scheduled the most hands-off meal for Tuesday – a sous-vide sirloin steak (throw in the sous vide and wait) and a simple Zucchini Carpaccio Salad to make use of some more delicious CSA summer squash. I actually wrote most of this blog post while I was waiting for the food to mostly prepare itself!

Lamb and Zucchini Sandwiches

Lamb and Zucchini Sandwiches

Loosely adapted from Smitten Kitchen

Serves 4
Hands-On Time: 1hr
Total Time: 1hr


Lamb Patties
2 large slices french bread
1 small yellow onion, diced
1/2 cup loosely packed fresh parsley leaves
1 lb ground lamb
1 tsp salt
1/2 tsp allspice
1/2 tsp cayenne
1/4 tsp cinnamon
1/4 tsp black pepper

Tzatziki Sauce
17.6oz container Greek Yogurt (I usually just use one of the medium Fage containers)
1 large cucumber, shredded
2 TBS fresh dill
3 cloves garlic, peeled
1/4 cup olive oil
Salt to taste

1 lb zucchini, sliced thin on a slight diagonal (mandoline is great here)
4 large pita
Salad greens
Olive Oil

Make the patties: In a bowl, cover bread slices with lukewarm water and set aside for 10 minutes. Squeeze the bread to get as much water out as possible and place in a large bowl.

Pulse onion and parsley in a food processor until very finely chopped, then add to bowl with bread along with lamb, salt, and spices. Mix with your hands until well combined. Form into 8 patties about 4 inches in diameter. Refrigerate for 30 minutes before grilling.

Meanwhile, make the tzatziki. In a food processor, combine all ingredients except salt and olive oil and pulse until well combined. With the food processor running, slowly add olive oil until combined. Transfer sauce to a serving bowl and season with salt to taste.

Toss the zucchini slices with a tablespoon or so of olive oil and a teaspoon of salt. On a grill over medium-high heat, grill the zucchini slices until tender, about 2-3 minutes each side. Remove to serving platter.

Grill the lamb patties over medium-high heat until firm and cooked through, about 6-8 minutes per side. Warm the pita over medium-low heat on the grill until lightly toasted but still flexible.

Serve all components separately and allow people to assemble their sandwiches with pita, salad greens, zucchini and 1-2 lamb patties. Top with tzatziki.

Summer Fridge Frittata

We’ve been so lucky this summer to have a ton of beautiful produce from our Spoonfull Farm CSA, but we’ve also been so busy that sometimes, cooking doesn’t end up happening. That means that some weeks we find ourselves with a whole mountain of produce on our hands that we would hate to see go to waste. Enter: the summer fridge frittata, so named because it’ll clean your fridge right out if you play your cards right. This is really what frittatas are made for – making leftovers new again (and getting great use out of our beautiful farm-fresh eggs in the process)!

Summer Fridge Frittata

Serves 6
Hands-On Time: 30 min
Total Time: 45 min


12 large eggs
2 TBS half and half
1 cup + 1 TBS sour cream
1 head kale, any variety, roughly chopped
1 large zucchini, thinly sliced (I use a mandoline, see note below)
1 cup shredded/grated cheese (I used half parmesan and half mozzarella because I had them on hand)
1 bunch scallions, white/light green parts thinly sliced
1/2 TBS red pepper flakes
1 TBS garlic powder
Juice from one lemon
2 tsp salt, divided, plus more to taste
1 TBS minced chives + more for garnish
1 TBS minced fresh dill + more for garnish
Olive oil

Preheat oven to 425 degrees.

Whisk eggs until yolks and whites are well combined. Add 1 TBS sour cream, half and half, and cheese, and whisk together. Add at least 1 tsp salt, whisk to combine, and set aside.

In a 10-12 inch ovensafe skillet (cast iron is best!), heat a thin layer of olive oil over medium heat. Add scallions and cook, stirring occasionally, for about a minute. Add zucchini slices and toss with oil and scallions. Add 1 tsp salt, red pepper flakes, and lemon juice, and toss to coat. Cook until slices start to become translucent and soft, about 3-5 minutes. Add chopped kale and allow to wilt and cook down, tossing with the zucchini and scallions, about 5 more minutes.

Pour the egg mixture evenly over the vegetables and gently stir to distribute egg and vegetables. Once edges of the eggs have set, about one minute, carefully transfer the skillet to the preheated oven. Allow to bake anywhere from 7-14 minutes – the eggs should be set, and the top should be slightly puffed and golden.

While the eggs are baking, combine the remaining cup of sour cream with the chives and dill in a small bowl, and set aside.

Once the frittata has finished baking, remove from oven and let cool at least 5 minutes on a cooling rack in the pan. When ready to serve, slice into wedges, garnish with reserved chives and dill, and top each wedge with the herbed sour cream mixture. Serve with toast, a light green salad, or both.

Note: I use my mandoline slicer at least twice per week, if not more, so I can’t recommend them enough. HOWEVER. You have to be extremely careful when using them, and never use a mandoline without a protective hand guard. I use this mandoline from OXO, which includes a protective guard.

What I Cooked Last Week (7/22)

Decided that these posts make more sense as a retrospective – I can share what I cooked, what did and did not work, and let you know if I made any adjustments. It’s also, unsurprisingly, a lot easier to add pictures this way!

Last week was a very short one cooking-wise – my birthday was Wednesday and I let someone else (my mom) cook for me, although I did make myself a second birthday cake and have no regrets. Then, on Thursday, Kyle and I headed up to Vancouver, B.C. for the weekend and proceeded to eat and drink our way through the city. Everything was SO GOOD. Question for you all: would you be interested in city food guides/recs for places I’ve been?

Anyway, without further ado, here’s the roundup for last week!


I can’t and won’t stop cooking with primarily zucchini and summer squash these days, so Monday I tried out Smitten Kitchen’s Zucchini Fritters. She describes them as “zucchini latkes” and it’s spot-on. If you use a food processor to grate the zucchini (I use a slightly older version of this one from Cuisinart) it’s amazingly quick and easy, neither of which are words I typically associate with traditional latkes. I punched up the sour cream sauce she recommends serving atop the fritters with a bit of extra garlic, and am considering making a bit of a sour cream aioli in future renditions.


I also whipped up a batch of basil almond pesto and stuck it in the freezer, recipe in the works!

basil almond pesto.jpg


Had a gluten-free friend over for dinner on Tuesday, so I made my fave Weeknight Rice Noodles with Meatballs and subbed Tamari for the normal soy sauce. My friend had gone blueberry picking earlier in the day and brought a bunch of berries and whipped cream for dessert, which was *chef’s kiss*.

rice noodles


My 26th birthday! Like I said, I let my mom handle the dinner cooking, but I couldn’t resist making myself Smitten Kitchen’s Tres Leches Cake. I, of course, added the optional rum to the milks mixture. I’d been planning on making this for Kyle’s birthday back in April, but it’s a two-day process, and we got busy, and… never happened. So glad I finally got around to it, because it’s delicious. I served it with sliced strawberries.

tres leches.jpg

I have a full week of cooking coming up (desperately needed after previously mentioned food tour of Vancouver), so look for a lot of zucchini dishes and a couple new recipes in next week’s post!

Zucchini Remix

I’m of the firm opinion that you can never have “too much” zucchini, because I love cooking with it. But it’s true that the sheer volume of zucchini and summer squash in general can get a little overwhelming for even the most ardent zucchini-lover this time of year. I’ve thrown together a list of some of my favorite recipes involving zucchini and summer squash to help you make the most of summer’s abundance – and if you’re a Spoonfull Farm fan or CSA member, this should get you even more excited about what’s on tap, produce-wise. Summer squash/zucchini are more or less interchangeable for all of these recipes – my fave is a combo so that you get all the nice yellows and greens together.

  • Ratatouille – I still need to write up my own recipe for this classic French dish, but this one is reasonably similar. If you can start with a base of homemade pasta sauce or home-seasoned tomato purée, that’s ideal, but store-bought will work in a pinch. Serve over polenta, with crusty French bread, with rice – lots of options to keep this one feeling fresh.
  • Summer Fridge Frittata – A multi-veggie whammy – use up Kale, Zucchini, and scallions, and a whole dozen eggs if you’re also blessed with farm fresh eggs this time of year.


  • Zucchini Carpaccio Salad – It’s easy to use up a whole bundle of zucchini when you make them the star of a salad! Zucchini ribbons with a little arugula, a lemon-y vinaigrette, and some parmesan make a perfect side or hot-weather entree.
  • Grilled Zucchini Ribbons with Pesto and White Beans – I made this last week and already desperately want to make it again. So simple and quick, and delicious with a side of grilled bread. This would also definitely work with any type of pesto – I used a garlic scape one the last time around, but next time will likely use a basil-based or carrot greens variety. Did you know pesto freezes pretty well too, for up to a month or two? Just something to think about.

zucchini ribbons.jpg

  • Zucchini Bread – On the sweeter side of things, there’s always the go-to of zucchini bread. Loaves freeze well, so you can make a bunch now and be enjoying it way after peak zucchini season. I’d recommend topping your loaf with some cinnamon sugar for an extra-crunchy lid.
  • Zucchini and Ricotta Galette – Don’t be intimidated by pastry dough. It’s not out to get you, and people are really impressed when you make something with it. I’m very pro-galette, and this summery one has already been on my table this month. A fun variation on this might be swapping half of the ricotta called for with plain or herbed goat cheese, especially if you aren’t a huge ricotta fan – I’m definitely doing that next time I serve this up. (I ended up making a modified version of this with mascarpone, which I personally much prefer – check it out!)

ricotta galette.jpg

  • Herbed Summer Squash Pasta Bake – I add lots of lemon to this, more than called for, and love love love it. Usually on heavy rotation through the summer months. Also freezes quite well.
  • Burst Tomato and Zucchini Spaghetti with Avocado Sauce – If you have a spiralizer lurking in a kitchen cabinet somewhere, this is a great way to get some use out of it. I’m not big on swapping veggies for pasta, but in this recipe it works great and is a fantastic way to eat an entire bowl of vegetables for dinner if you’ve been feeling like your diet mostly consists of rosé and grilled pizza these days (not that I’m familiar with that feeling, ahem).
  • Baked Zucchini Parmesan – You can follow the linked recipe, or just use zucchini in place of eggplant in your favorite eggplant parmesan preparation. Or even a zucchini parmesan sub sandwich. Mmmmmm. Welp, guess I know one thing I’m making next week.
  • Herbed Summer Squash and Potato Torte – Incredibly easy and hands-off. Just slice up the potatoes and squash (sooo easy with a mandoline!) and bake for a long time. I recommend the cast-iron pan method, which seems even less fussy than the normal preparation. This would be great with a blanket of shredded cheddar between the layers during the colder months.
  • Zucchini Fritters – These come together really quickly, and are great after a long day when you don’t really know what you want to eat, and don’t really want to cook, but you would rather avoid takeout. These could also make a great appetizer for a dinner party if you made them a tiny bit smaller.
  • Crispy Baked Zucchini Fries – I’ve made these fries from Chrissy Teigen’s book, Cravings (which deserves a whole post of its own one of these days, maybe in honor of her second book release), and they’re amazing. I’ve served them alongside her fried halibut sandwiches, but they’re a great sub for fries with any dish. I’m partial to dipping them in ranch.