Zucchini and Squash Galette with Pesto

With summer in full swing, zucchini and summer squash have become abundant in our weekly CSA boxes. When looking for a quick easy way to use up some of these delicious veggies - without putting in much time or effort - I stumbled across this little gem of a recipe. Boy oh boy does it deliver!

After making it several times I suppose it's finally time to share instead of hoarding it all to ourselves. But first...CSA updates:

CSA WEEK FIVE: the haul

Tomatoes
Red Onions
White Onions
Beets
Cucumber
Zucchini
Summer Squash
Kohlrabi
Green Beans
Celery
Pepper
Malabar Spinach (grows on a vine!)
Cabbage
Black Magic Kale
Fennel
Parsley
Thyme

Step One: Gather the ingredients.

Step Two: Mix together the softened cream cheese and pesto. Spread it evenly on top of a pie crust, leaving about 1/2 inch around the edges.

Step Three: Slice the zucchini and summer squash into 1/4 inch rounds and layer it on top of the pie crust. Fold the edges to form a rough outer crust.

Bake for 20-24 minutes until the crust turns golden and devour!

Recipe from Crazy for Crust

ZUCCHINI AND SQUASH GALETTE WITH PESTO | Yield: 6 servings | Total Time: 30 min.

INGREDIENTS:

1 medium zucchini
1 medium summer squash
1 refrigerated pie crust (from a box of 2)
2 oz. lowfat cream cheese, softened
2 Tbsp prepared pesto
Salt & Pepper to taste

DIRECTIONS:

Preheat the oven to 400 degrees. Add the softened cream cheese and pesto to a small bowl, stir until well combined. Slice the zucchini and summer squash to about a 1/4 inch thick rounds.

Roll out the pie crust onto a round pizza pan.* Spread the cream cheese-pesto mix over the pie crust leaving about 1/2 inch on the outside edges.

*NOTE: I used a store bought Pillsbury crust, but all the power to you if you prefer homemade.

Layer the zucchini and summer squash over the cream cheese-pesto spread, and gently fold the pie crust edges to form a crust. Don't be afraid to layer the zucchini and summer sqaush. They will shrink up in the oven as they cook. Sprinkle with some fresh cracked black pepper, then bake for 20-24 minutes at 400 degrees, or until the crust starts to get golden brown. Serve warm as an appetizer or as a side to your meal.

On a side note...I'm open to thoughts on what to do with cabbage. I have amassed two heads of it in our CSA, and beyond the delicious Cabbage and Rice Soup I made this winter, I'm drawing a blank on what to make. Any suggestions?