Layered Zucchini Pie recipe

All Recipes Best Recipe Main Dish Recipes Savory Pie Recipes

Ingredients

½ pound bulk Italian sausage
1 tablespoon olive oil
3 zucchini, cut into 1/4 inch slices
3 cloves garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent rolls
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup sun-dried tomato pesto
3 eggs
⅓ cup heavy cream
1 teaspoon paprika

Nutrition Info

446.6 calories
carbohydrate: 27.5 g
cholesterol: 99.5 mg
fat: 29.5 g
fiber: 1.1 g
protein: 16.6 g
saturatedFat: 10.3 g
servingSize: -
sodium: 882.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Line a 10 inch springform pan with parchment paper.

  2. Heat a large skillet over medium-high heat. Stir in the Italian sausage, cook and stir until evenly browned, about 10 minutes. Drain well and reserve.

  3. Heat the olive oil the skillet over medium heat. Stir in zucchini and garlic, cook until zucchini is lightly browned, about 10 minutes. Stir basil into the skillet, cover and simmer until zucchini is soft, about 5 minutes. Season with salt and pepper to taste. Cool slightly, place in a square of cheesecloth or a colander and squeeze dry.

  4. Use one can of crescent dough to form a crust in the springform pan, pressing dough up sides. Layer 1/2 cup mozzarella, the cooked zucchini, the cooked sausage, and the remaining 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese, dot with the pesto. Beat the eggs, cream, and paprika in a large bowl, season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place remaining crescent dough, in one piece, on top of pan to form a top crust. Trim, poke hole in the middle to vent.

  5. Place pan on a baking sheet. Bake in preheated oven for 35 minutes. Cover with aluminum foil, bake an additional 15 minutes. Turn off oven, allow pie to rest in warm oven for 20 minutes. Serve warm, or refrigerate for at least 3 hours to serve chilled.

Recipe Yield

8 servings

Recipe Note

Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Layered Zucchini Pie, simple recipe Layered Zucchini Pie, recipe Layered Zucchini Pie, recipe Layered Zucchini Pie, Layered Zucchini Pie recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe layered, , easy recipes , baking , tasty recipe best recipes