layered zucchini pie

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 55 mins


• preheat an oven to 375 degrees f (190 degrees c). line a 10 inch springform pan with parchment paper.
• 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.