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Layered Zucchini Pie

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

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 63 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1/2 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
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomato pesto
  • 3 eggs
  • 1/3 cup heavy cream
  • 1 teaspoon paprika

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 447 | Total Fat: 29.5g | Cholesterol: 108mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2009 by Lorraine 
This is wonderful recipe and I will definitely make it again. It reminded me of somewhat of a... MORE

 
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