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

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
20 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

447 calories; protein 16.6g 33% DV; carbohydrates 27.5g 9% DV; fat 29.5g 45% DV; cholesterol 99.5mg 33% DV; sodium 882.6mg 35% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/03/2009
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 from the garden. We ate it the next day and it taste even better. Husband and the boys loved it. Thanks for the recipe! Lorraine Read More
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/02/2009
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 from the garden. We ate it the next day and it taste even better. Husband and the boys loved it. Thanks for the recipe! Lorraine Read More
(3)
Rating: 4 stars
04/08/2013
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 whole milk instead of cream. I also topped with some slices of roma tomatoes to give it color but also add a hit of acidity. Overall - delicious! Read More
Rating: 5 stars
11/15/2012
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 zucchini. I made it with lower-fat turkey sausage and it still tasted great. My only suggestion for improvement would be to watch your baking time. 35 minutes plus an additional fifteen minutes would have been way too long in my oven. Luckily I peeked at it 20 minutes into the cooking time and realized the top was already getting very brown so I put the tin foil on it at that point and then baked it only an additional 10 minutes. So it was 30 minutes total cooking time in my oven plus resting. Read More
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