My daughter wasn’t one of those kids to liked soup while she was growing up, however, whenever I make this bisque, she’s all over it! It’s crazy! It’s one of our family favorites and I can whip up a batch in less than thirty minutes.
Keeping the ratio of more zucchini than stock helps make the bisque thick and hearty, and the half and half adds a silky richness without the heaviness of cream.
I look forward to late summer not only for the cooler temperatures, but also for the abundance of late summer fruits and vegetables, especially zucchini. As soon as I see local farm stands advertising fresh picked zucchini, the menu quickly veers off in the direction of oven roasted zucchini; grilled veggie kabobs; zucchini bisque; zucchini soufflés; grated zucchini in pasta sauce; meatballs; breads and of course, sweet zucchini cupcakes.
The smell of these yummy little beauties baking in the oven will make your home smell like late summer and early fall all wrapped up into one. Then once they’ve cooled, add a generous swirl of cream cheese frosting on top and treat yourself to a moment of reverence as you savor each sweet and savory bite.
This galette is the perfect summer supper when squash is in abundance and you want something light and easy to prepare. The bright lemon zest in the ricotta filling has just the right level of acidity to compliment the savory, creamy cheese and the sweet, golden, flaky pie crust.
I’ve served this as main course along with a salad for my vegetarian friends, or as the side dish to accompany a filet of grilled salmon or chicken for my fellow meat-eaters. It get’s rave reviews both ways!