Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes. Gently blot the tops of the zucchini dry with paper towels before using.

In a small bowl, whisk the olive oil and the garlic together; set aside.

Next, in another bowl, mix the ricotta, Parmesan, mozzarella, and some of the olive oil with garlic. Season to taste.

Preheat oven to 400° F. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper.

Next, spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.

Place the zucchini around in a circle on top of the ricotta cheese layer. Make sure you do this in a attractive manner.

Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

Finally, brush crust with egg yolk glaze. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minute. Remove from oven and top with basil leaves.

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