Layered Zucchini Pie

Sweet summer zucchini, spicy Italian sausage, and two cheeses make up the base for an impressive pie that is delicious served warm or cold.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 447 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.