Zucchini Galette

September 12th, 2013

I am back with another zucchini recipe.  Even though we do not have a garden this year, I can’t help but being obsessed with this prolific summer vegetable.  There are so many things you can do with zucchini.  Patricia Wells featured this recipe in her Provence Cookbook.  The unique aspect of the recipe is the curry powder that is added to the ingredients.  Not everyone loves curry.  I served this to my friend Jackie, who is not a curry lover, and she loved the dish.  The curry is subtle but distinct.  Jackie is babysitting for our dog Daisy at the lake while we are in Michigan.

I am traveling right now so do not know when I will have a chance to blog in the near future.  I will be back soon.  Enjoy the cooler weather.  We are going to a hometown football game in Michigan this Friday.  It is supposed to be in the 40’s.  Orange and Black, Fight Fight!  I bought a beautiful apricot silk top to wear to the reunion with my black slacks but realized belatedly that I would be wearing our school colors.  I thought that might be a bit too much.  I exchanged it for a different color.



1 pound zucchini ( 4 medium), trimmed
2 teaspoons fine sea salt
2 large eggs
1/4 cup fresh bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon curry powder

Fresh tomato sauce (optional)

Preheat the oven to 425 degrees F.

Using the coarse grating blade of a food processor, coarsely grate the zucchini.  Transfer to a colander, sprinkle with 1 teaspoon of the salt, and let sit to drain for 30 minutes.  Rinse the zucchini under cold running water, spread it out in an absorbent dish towel (or layers of paper towels), and press to remove as much liquid as possible.

Place the eggs in a large bowl and beat lightly with a fork.  Add the bread crumbs, cheese, curry powder and final teaspoon of salt.  Add the zucchini and stir to thoroughly coat the zucchini with the batter.  Place in a 10 1/2-inch round baking dish and even out the top with the back of a spatula.

Place in the center of the oven and bake until golden, 15 to 20 minutes.  Serve with a fresh tomato sauce, if desired.

Printable recipe

7 responses to “Zucchini Galette”

  1. Sam Hoffer says:

    Great looking galette Penny and the colors are so pretty. I enjoy a pinch of curry in many things.

    Have a good time at your reunion. Our school colors were orange and black too. We had a get-together at a friend’s house before the class dinner the following night and I wore dark jeans, white shirt with a coral necklace and worried someone would tease me about the orange, but fortunately they didn’t 🙂

  2. Marcia Smith says:

    Hey my high school colors are black and orange too !!! We always said black and orange – not orange and black! I still know all the words to our fight song!! Enjoy the reunion!

  3. Cathy at Wives with Knives says:

    We love curry and I don’t think I would have ever thought to add it to a zucchini dish. Served with a little green salad this would make a perfect summer lunch or dinner. Have fun at your reunion, Penny.

  4. Barbara Williams says:

    Your galette looks delicious, Penny. I’ve always liked Patricia Wells recipes too.
    Hope you have a super time in Michigan. Wish I was there!

  5. Pondside says:

    This is a different way to use zucchini. TGD and I like curry very much – Danes like a little curry in their scrambled eggs!

  6. Chris says:

    Wow, that is gorgeous, the colors pop out. We would love this, Alexis makes some great zucchini rolls.

  7. Tv Food and Drink says:

    Wow Michael’s eyes would charge out of his skull if I made this for him. And now that we live together, I have inherited a wealth of curry in my kitchen. Thanks for sharing! GG

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