Precooking zucchini for a galette
I want to make the recipe for zucchini and ricotta galette from Smitten Kitchen. However, I'm debating whether I should just salt and drain the zucchini to remove excess moisture, ro if I should sautéed the slices first. I am planning on using a relatively dry ricotta cheese and adding a sprinkle of breadcrumbs over the crust before I fill it to combat sogginess. Any other thoughts?