Layered Zucchini Pie

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"Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too."
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1 h 55 m servings 447 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



This is wonderful recipe and I will definitely make it again. It reminded me of somewhat of a stuffed bread. It set up very nicely and was easy to serve. What a great way to use up the zuchinni ...

Great recipe! Few changes - I made the pie crust using a food processor recipe from this site. I also used about 2 tsp of dried basil and omitted the pesto. I also used about 6 eggs and used who...

This was really, really good. I would definitely make it again because it was relatively simple for something that involved a crust, and it's always nice to have a variety of ways to use up zucc...

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