Layered Zucchini Pie The Best Recipes

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Layered Zucchini Pie

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

Ingredients :

half pound bulk Italian sausage
1 tablespoon olive oil
three zucchini, reduce into 1/4 inch slices
3 cloves garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to flavor
2 (8 ounce) applications refrigerated crescent rolls
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/four cup sun-dried tomato pesto
three eggs
1/three cup heavy cream
1 teaspoon paprika

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H55M

Preheat an oven to 375 stages F (190 degrees C). Line a ten inch springform pan with parchment paper.
Heat a big skillet over medium-high warmth. Stir in the Italian sausage; prepare dinner and stir until flippantly browned, about 10 minutes. Drain properly and reserve.
Heat the olive oil the skillet over medium warmness. Stir in zucchini and garlic; prepare dinner until zucchini is gently browned, approximately 10 mins. Stir basil into the skillet; cowl and simmer till zucchini is tender, approximately five minutes. Season with salt and pepper to taste. Cool slightly; place in a rectangular of cheesecloth or a colander and squeeze dry.
Use you can of crescent dough to form a crust within the springform pan, pressing dough up aspects. Layer half cup mozzarella , the cooked zucchini, the cooked sausage, and the last half cup of mozzarella within 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 components in crust. Place final crescent dough, in a single piece, on top of pan to shape a pinnacle crust. Trim; poke hole 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 minutes. Turn off oven; allow pie to rest in warm oven for 20 mins. Serve warm, or refrigerate for at the least three hours to serve chilled.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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