Layered Zucchini Pie Recipe

Name: Layered Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound bulk Italian sausage, 1 tablespoon olive oil, 3 zucchini, cut into 1/4 inch slices, 3 cloves garlic, minced, and more.

Yes, Layered Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Zucchini Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions