zucchini and herb galette

Two years ago, when I first started my Nest Wellness Substack, a tomato galette with herbs was one of the first recipes that I shared. With so many of you inundated with zucchini this time of year, I thought it only appropriate and timely to create a zucchini galette. You will recognize this flaky, buttery crust from our Mediterranean sheet-pan quiche from last month. The crust is too good not to use again and again.

This is pretty much the highest praise I can get as a recipe developer, and sweet notes like this truly make my day:

This galette earns its place at the table as more than just a pretty dish.

You all know by now that I’m a big fan of lupin. Lupin products like pasta, rice, flakes, and lupin flour are nutritionally special: they’re a complete protein source, about 40% protein, and unusually high in fiber. Some of you have mentioned trouble sourcing lupin flour, so I tested this with chickpea flour as a more widely available swap. Chickpea flour is lower in protein, lower in fiber, and higher in carbs, but use whichever works best for you, as both are delicious. I made this recipe both ways and am sharing my glucose response to each version below (one with lupin, one with chickpea), along with the nutrition info for both.

Combined with almond flour, ricotta or cottage cheese, manchego, and parmesan, a meal-sized slice lands close to 28g of complete protein and 12.4 g fiber (when made with lupin flour) — the kind that stabilizes blood sugar and keeps you satiated.

Manchego and Parmesan provide a calcium boost alongside the ricotta and egg, while the zucchini and almond flour add fiber and micronutrients like potassium and vitamin C. The butter in the crust and the drizzle of extra virgin olive oil provide healthy fat that slows digestion and helps you absorb the fat-soluble vitamins already present in the cheese and eggs. Everything in this galette is doing something good for your body- even the basil and thyme are carrying their own antioxidant compounds.

If you’re building this into a meal, serve it with a simple green salad with a tasty vinaigrette like this miso version or my original vinaigrette.

The complete zucchini and herb galette: a grain-free, low-glycemic, protein- and fiber-forward recipe with a flaky, buttery crust that gives you a reason to actually look forward to zucchini season.

• The full recipe with exact measurements, including the lupin (or chickpea) and almond flour crust that delivers real protein and fiber with zero grain

• Step-by-step assembly instructions + video for a foolproof galette: how to layer, fold, and pleat so it holds together beautifully every time

• A full list of swaps: dairy-free, nut-free, and egg-free options, so it works for your kitchen and your goals

• My tips for success, including how to keep the crust from getting soggy and the best way to reheat leftovers

Bake this one for a weekend brunch or a make-ahead dinner, and let the zucchini pile on your counter finally feel like a gift instead of a chore. Let’s get baking!🧡

join me in my metabolic kitchen

By Beth Bollinger of Nest Wellness

Grain-free, gluten-free, low glycemic, nutrient-dense, with dairy-free options

Serves 6-8 as an appetizer, 4 as a meal

• Food processor

• Compostable plastic wrap

• Cutting board 

• Sharp knife

• Sheet pan

• Parchment paper

• Small mixing bowl

• Paper towels

• Pastry brush