Throwback Thursday, Pimiento Cheese & Zucchini Strata

the Painted Apron

5 years ago

This recipe combines several of my favorite things,

homemade Pimiento Cheese,

crescent roll dough, and zucchini

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

This tasty strata can be served for breakfast, appetizers or as a main dish. Add bacon for a heartier strata if desired!

Course Appetizer, Brunch, Main Course

Cuisine American, Southern

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

Prep Time 15

Cook Time 30

drain time 30

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.