1 ½ lbs zucchini and yellow squash sliced into 1/8 in thick rounds.
1 1/2 tsp salt
2 Tbsp. olive oil divided
1 tsp dried Herbes de Provence
8 ozs plain goat cheese softened (I just buy the 10.5 oz. Chevre at Dillons and use it all)
1 tsp grated lemon zest
1 refrigerated pie crust
Freshly cracked pepper for seasoning.
Be sure to overlap the squash rounds tightly, as they shrink during baking.
About 30 minutes to prepare; bakes 30 minutes.
Preheat oven to 400F. In a bowl, toss the zucchini and squash with salt; let sit for 30 minutes to soften and dessicate. Pat veggies dry with paper towel. Toss with 1 Tablespoon olive oil and the herbs.
In a bowl, mix the goat cheese and lemon zest.
Roll out the pie crust into a 12” round on a parchment-covered baking sheet (crostini-style) or in a quiche or flan pan of the same or similar size.
Crumble and pat the cheese over the dough, then arrange the zucchini and yellow squash rounds artistically on top.
Drizzle the other Tablespoon of olive oil over the top, grind some pepper over.
Bake 30-35 minutes.
This is so easy and it’s good either hot or room temperature. It’s really just assemblage!