“Hey, do we have any more of those little quiche things?” HH asked
“Sure, they’re in the fridge,
Warm them up in the microwave, about 20-30 seconds per piece”
I created this dish with Summer on my mind
Even though zucchini is available year round,
it always reminds me of Summer and overflowing vegetable gardens
And pimiento cheese reminds me of the April Masters golf tournament
and summer picnics and parties
Lay the zucchini slices out on paper towels
Sprinkle them generously with kosher salt to draw out the water
The base of the strata is crescent roll dough, spread with a thin layer of mayo
Next mix the cheeses with beaten eggs and drained pimientos
Spread the cheese mix evenly over the mayonnaise
If you want to use prepared pimiento cheese from the grocery or your own recipe,
skip the mayonnaise, since it’s already in the prepared pimiento cheese,
but do mix the prepared pimiento cheese with 2 beaten eggs and then spread on the crust
The eggs make it puff and set
Feel free to add some crispy bacon 🥓
Blot zucchini slices with paper towels and place them on top of cheese
Add a sprinkle of Parmesan and some black pepper
Refrigerate for several hours at this point if desired
Bake for 30 minutes
Magic!
It’s actually like a thick crust pizza with a quiche like topping
This is such a versatile recipe!
We first had it for dinner with a big green salad
Then I cut the rest into smaller squares
We enjoyed it all week for lunch, a quick snack, and my favorite way was for breakfast!
A quick warm up of a square or two makes a great on the go breakfast
Zucchini & Pimiento Cheese Strata
Ingredients
- 2 thinly sliced zucchini about 12 oz
- kosher salt
- 2 eggs beaten
- 1 can refrigerated crescent roll dough 8 rolls
- 4 oz 1 cup, shredded Vermont White Cheddar
- 4 oz 1 cup, grated extra sharp cheddar cheese
- 2-4 oz. pimientos drained
- 1/4 cup mayonnaise
- 1 oz. grated Parmesan cheese
- Pepper to taste
- dash of red pepper flakes for heat if desired
- 6-8 slices crispy bacon, optional
Instructions
- Place zucchini slices on paper towels and sprinkle generously with kosher salt. Let sit for at least 30 minutes to release juices. Pat dry
- Open up the crescent rolls and spread them into the bottom of a greased 9 x 13 inch baking dish, pressing the seams together. Spread with mayonnaise.
- Mix eggs, cheeses, and pimientos and spread into an even layer on top of mayonnaise. Top with Zucchini slices. Season with freshly ground pepper. Sprinkle with Parmesan cheese, Can be covered and refrigerated at this point.
- Bake at 375 for 30 minutes or until the mixture is set.
- Cut into wedges, rectangles or small squares. Great for Breakfast, Brunch, Lunch, Snack or Dinner.
- Will keep for a week in refrigerator. Microwave in 20-30 second intervals on high to reheat.
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