Wisconsin Potato and Vegetable Growers Association

Potato Zucchini Galette

Potato Zucchini Galette

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 16 minutes
Course Main Dish, Side Dish
Servings 5
Calories 308 kcal


  • 2 large Baking potatoes
  • 2 medium zucchini
  • 2 shallots
  • 3/4 cup Parmesan cheese
  • 3 tbsp flour
  • 1/4 cup olive oil


  • Generously butter a cast iron skillet and preheat oven to 375 F.
  • Cut your shallots thin and place in a small bowl with the parmesan and flour.
  • Mix together and save for later. Peel your potatoes and slice them and your zucchini thin with a mandolin.
  • Layer the cast iron skillet with the thin potatoes followed by a layer of sliced zucchini. Top the layer with your shallot mixture and lightly pour a little olive oil on top. Do you layers again and top with potatoes.
  • Cover with foil and bake for 45 minutes. Uncover and bake an additional 15-20 minutes.
  • Once you have removed them from the oven; place a serving plate on top of the skillet and flip the skillet over leaving a beautiful looking potato zucchini gallete.


Calories: 308kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 10mgSodium: 255mgPotassium: 872mgFiber: 3gSugar: 4gVitamin A: 276IUVitamin C: 23mgCalcium: 214mgIron: 2mg
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