Zucchini and Yellow Squash Energy Galette
This zucchini and yellow squash energy galette is a delicious and nutritious way to start your day. It's made with a simple crust of almond flour, tapioca flour, and nutritional yeast, and filled with grated zucchini and yellow squash, fresh basil, and parsley. The galette is then baked until golden brown and cooked through. This recipe is a great way to use up leftover zucchini and yellow squash, and it's also a good source of vitamins, minerals, and fiber.
The zucchini and yellow squash energy galette is a recipe that was developed by J. Kenji López-Alt, the chief culinary consultant for Serious Eats. López-Alt is a James Beard Award-winning author and chef, and he is known for his innovative and approachable recipes. He developed this recipe as a way to use up leftover zucchini and yellow squash, and he also wanted to create a recipe that was healthy and delicious. The zucchini and yellow squash energy galette is a simple recipe to make, and it can be enjoyed for breakfast, lunch, or dinner. It's also a great way to get your daily dose of vegetables.
Zucchini and Yellow Squash Energy Galette Zucchini and Yellow Squash Energy Galette Zucchini and Yellow Squash Energy Galette Zucchini and Yellow Squash Energy Galette
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 2 medium zucchini, grated
  • 2 medium yellow squash, grated
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup nutritional yeast
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 eggs
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine the zucchini, yellow squash, almond flour, tapioca flour, nutritional yeast, basil, and parsley.
  3. Whisk the eggs in a separate bowl.
  4. Add the eggs to the vegetable mixture and stir until well combined.
  5. Season with salt and pepper to taste.
  6. Line a baking sheet with parchment paper.
  7. Spread the batter evenly onto the prepared baking sheet, forming a thin crust.
  8. Bake for 15-20 minutes, or until golden brown and cooked through.
Why It Works
  • The almond flour and tapioca flour combination creates a crispy, gluten-free crust.
  • The zucchini and yellow squash add moisture and sweetness to the galette.
  • The fresh basil and parsley add flavor and freshness.
  • The nutritional yeast adds a cheesy flavor to the galette.