Summer Squash Galette

Spice up your summer squash with Italian sausage and mozzarella! Store-bought dough makes this galette an easy choice for summer dinners. (Plus a perfect way to utilize any abundance of yellow squash in your life.)

Summer Squash Galette Recipe


3 zucchini, sliced lengthwise, 1/4” thick
3 yellow squash, sliced into rounds, 1/4” thick
3/4 cup olive oil
2 cups grated Mozzarella
1 1/2 cups Italian sausage, cooked, crumbled, and drained
1 sheet Phyllo or puff pasty dough
Salt and pepper


  1. Preheat oven to 350.
  2. Defrost one roll of store-bought phyllo or puff pastry dough. Spray a cookie tray with non-stick cooking spray. Spread the dough across the tray.
  3. Toss zucchini and yellow squash slices in olive oil and season with salt and pepper. Grill them until tender but not mushy. Let cool on a flat plate.
  4. Sautee Italian sausage until browned. Drain.
  5. Brush olive oil over the phyllo. Spread cheese evenly over the dough. Sprinkle sausage over the cheese. Place sliced zucchini and yellow squash on top.
  6. Bake for approximately 25 minutes or until phyllo is golden brown and cheese is melted. Serve your summer squash galette with a glass of chilled red!

Story, Recipe, and Photography by Keith Recker

Subscribe to TABLE Magazine’s print edition.


We respect your privacy.


Related Articles

Easy Fig and Pumpkin Spice Galette

The sweet smell (and taste) of fall.

Pumpkin Pancakes

Two fall favorites come together in this seasonal recipe for a dish full of autumn flavor.

Fennel and Coriander Cashews

Earthy, nutty, crunchy curiosity.