New this month
Get the Allrecipes magazine

Layered Zucchini Pie

ROSANNACANADA

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

Ingredients

1 h 55 m servings 447 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 447 calories; 29.5 g fat; 27.5 g carbohydrates; 16.6 g protein; 100 mg cholesterol; 883 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

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...