My easy riff on Smitten Kitchens zucchini galette. Slice squash and sprinkle with salt. Let set while you preheat oven to 400. In a small bowl mix Greek yogurt, Parmesan, a swirl of olive oil, juice of a lemon, and black pepper (because your husband hates it and he's not home!). Unroll a refrigerated pie crust and spread mixture in center leaving 2 in border. Rinse squash and pat dry. Stack on top of cheese. Top with another swirl of olive oil and fold the edges. Bake at 400 for 30 minutes. Serve with fresh mozzarella, a tomato, and lots of red wine.