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Lemony Ricotta Summer Squash Galette
  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2 ½ cups)
  • Salt
  • 15 ounce package rolled refrigerated unbaked piecrust
  • cup ricotta cheese
  • cup grated Parmesan cheese
  • cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk
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