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
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
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
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.
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
RSS - Posts
I’m definitely bookmarking this one!
It’s one of my favorites, thank you Dorothy~
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……
Thank you Emily, it’s great any time!
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!
I love pimiento cheese too Pam, but I’m picky about it, I really prefer homemade. Have a great weekend!
Wow, I love this! Pinned, thank you.
Thanks Rita!
My husband loves making pimiento cheese, and I’m always looking for ways to sneak in veggies. This recipe fits the bill!
Lucky you to have your husband in the kitchen!
mmm…bacon and cheese..an unbeatable combination. These slices look droolworthy.
Thanks Angie!
This is sort of like the grilled pimiento cheese BLT I love but healthier. 😀
Oh goodness, a grilled pimiento cheese BLT sounds really good! I don’t know if this is any healthier but it’s really good too!
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.
This is one of my favorites Pattie, I think you’d love it!
A delicious way to use your surplus of zucchini Jenna! ♥
Thanks Mary, this is one of my favorites!
A delicious way to add veggies…this does sound really good.
Thanks Karen, I swear zucchini has infinite possibilities, it’s good in anything!
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!
https://lazygastronome.com/whats-for-dinner-sunday-link-up-328/
Thank you Helen, I’ll see you Sunday!
What a delicious way to use zucchini! Thanks for sharing at the What’s for Dinner party – enjoy your weekend.
Thank you Helen~