Throwback Thursday, Pimiento Cheese & Zucchini Strata

This recipe combines several of my favorite things,

homemade Pimiento Cheese,

crescent roll dough, and zucchini

August 8 was National Sneak Some Zucchini on your Neighbor’s Porch Day

so in case you were the recipient of an extra zucchini or two,

I highly recommend this recipe

You can cut this strata into large pieces for a main dish

or small squares for appetizers, snacks, or breakfast on the go

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 the strata 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


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

Reheat them in the microwave, about 20-30 seconds per piece

A quick warm up of a square or two makes a great on the go breakfast

Zucchini & Pimiento Cheese Strata

This tasty strata can be served for breakfast, appetizers or as a main dish. Add bacon for a heartier strata if desired!
Prep Time 15 minutes
Cook Time 30 minutes
drain time 30 minutes
Course Appetizer, Brunch, Main Course
Cuisine American, Southern


  • 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


  • 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.
Keyword appetizer, zucchini and cheese bake, zucchini and pimiento cheese bites, zucchini squares, zucchini strata

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  What’s for Dinner

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl  Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creative Crafts

Creatively Crafty Thursday Favorite Things   

Friday with Friends Snickerdoodle Make Bake Create

24 Responses to “Throwback Thursday, Pimiento Cheese & Zucchini Strata”
  1. I’m definitely bookmarking this one!

  2. thefrenchhutch says:

    This is such a delicious and versatile recipe Jenna. I like it for breakfast or as an appetizer. And, it is a great way to use all those zucchini……

  3. I love the idea of this combination. Pimiento cheese is a favorite and I occasionally buy it at Costco…so good! Stay cool in this sweltering weather!

  4. Rita C. says:

    Wow, I love this! Pinned, thank you.

  5. lghiggins says:

    My husband loves making pimiento cheese, and I’m always looking for ways to sneak in veggies. This recipe fits the bill!

  6. mmm…bacon and unbeatable combination. These slices look droolworthy.

  7. This is sort of like the grilled pimiento cheese BLT I love but healthier. 😀

  8. Pattie says:

    Jenna! You are killing me with this! I did buy zucchini this week, thinking of your zucchini chips from last week, but you really caught my attention here. Anything with pimiento p cheese catches my attention. I don’t have the crescent rolls, darn it, otherwise I would give this a try.

  9. Mary says:

    A delicious way to use your surplus of zucchini Jenna! ♥

  10. A delicious way to add veggies…this does sound really good.

  11. helenfern says:

    I love retro recipes! This looks awesome!! I’d be honored if you hopped on over to our “What’s for Dinner” party and shared some of your delicious recipes!

  12. helenfern says:

    What a delicious way to use zucchini! Thanks for sharing at the What’s for Dinner party – enjoy your weekend.

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