Layered Zucchini Pie Popular Recipes

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Layered Zucchini Pie

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

Ingredients :

  • half pound bulk Italian sausage
  • 1 tablespoon olive oil
  • 3 zucchini, cut into 1/4 inch slices
  • three cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • salt and pepper to flavor
  • 2 (eight ounce) programs refrigerated crescent rolls
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/four cup solar-dried tomato pesto
  • 3 eggs
  • 1/3 cup heavy cream
  • 1 teaspoon paprika

Instructions :

Prep : 20M Cook : 8M Ready in : 1H55M
  • Preheat an oven to 375 ranges F (190 ranges C). Line a ten inch springform pan with parchment paper.
  • Heat a big skillet over medium-excessive warmth. Stir inside the Italian sausage; cook dinner and stir until evenly browned, approximately 10 minutes. Drain well and reserve.
  • Heat the olive oil the skillet over medium warmth. 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 tender, about 5 minutes. Season with salt and pepper to flavor. Cool slightly; place in a rectangular of cheesecloth or a colander and squeeze dry.
  • Use one could of crescent dough to shape a crust inside the springform pan, pressing dough up facets. Layer 1/2 cup mozzarella , the cooked zucchini, the cooked sausage, and the ultimate 1/2 cup of mozzarella in the crust. Sprinkle with Parmesan cheese; dot with the pesto. Beat the eggs, cream, and paprika in a big bowl; season with salt and pepper. Pour egg mixture over layered ingredients in crust. Place final crescent dough, in one piece, on top of pan to form a pinnacle crust. Trim; poke hollow inside the middle to vent.
  • Place pan on a baking sheet. Bake in preheated oven for 35 mins. Cover with aluminum foil; bake a further 15 mins. Turn off oven; permit pie to relaxation in heat oven for 20 mins. Serve warm, or refrigerate for at least 3 hours to serve chilled.

Notes :

  • Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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