On summer and early fall mornings, my grandma stood at the stove with a big bowl of grated zucchini and a skillet already hot. Ten minutes later a plate of crisp, cheesy galettes was in the middle of the table, and they never lasted long. Two eggs hold everything together, gouda and cream cheese make them rich, and a little cube of mozzarella hidden in the middle melts into a soft, stretchy surprise. They are wonderful for breakfast or brunch with a fried egg or a spoon of sour cream.
Servings: 4 · Prep: 20 min · Cook: 20 min
Ingredients
- 2 medium (about 14 oz / 400 g) zucchini
- 1/2 tsp salt
- 2 large eggs
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 3/4 cup (80 g) gouda, shredded
- 2 tbsp (30 g) cream cheese
- 1/3 cup (40 g) all-purpose flour
- 4 oz (115 g), cut into 10 small cubes mozzarella
- 3 tbsp (45 ml) olive oil
Method
- Coarsely grate the zucchini, sprinkle with the salt and let it sit for 10 minutes. Squeeze it very firmly in a clean kitchen towel to remove as much liquid as possible; you should end up with about 1 1/2 cups of dry shreds.
- In a bowl, beat the eggs with the black pepper, parsley and garlic. Add the squeezed zucchini, the gouda and the cream cheese and stir until the cream cheese is evenly spread through the mixture.
- Sprinkle in the all-purpose flour and stir just until combined. The batter should be thick and hold its shape on a spoon; if it runs, add 1 more tablespoon of flour.
- Heat 1 1/2 tablespoons of olive oil in a large nonstick skillet over medium heat. Drop 2 tablespoons of batter per galette into the pan, flatten slightly, press a cube of mozzarella into the center and cover it with another tablespoon of batter, sealing the edges with the back of the spoon.
- Cook for 3 to 4 minutes, until the bottom is golden and the edges look set, then flip carefully and cook 3 minutes more. Lower the heat a little if they brown too quickly, so the mozzarella has time to melt.
- Transfer to a plate lined with paper towels, add the remaining oil and cook the second batch. Serve hot, while the cheese in the middle is still soft.
Tips and variations
- Grandma's tip: squeeze the zucchini until your hands hurt. Wet zucchini makes galettes that fall apart and steam instead of turning crisp.
- Cheddar or Swiss cheese can replace the gouda, and chives or dill are lovely in place of parsley.
- Keep the first batch warm on a rack in a low oven while you fry the rest, so they stay crisp.
- Leftover galettes reheat well in a dry skillet over medium heat for 2 minutes per side.
A bowl of zucchini, two eggs and a hot skillet: the best way I know to start a slow morning. Enjoy them!
