Throwback Thursday, Zucchini & Pimiento Cheese Strata

It’s officially zucchini season,

and this is one of my very favorite ways to enjoy zucchini

This strata has layers of flavor

It can be cut into large or small pieces

to enjoy for breakfast, brunch, lunch,

appetizers or dinner!

Zucchini is available year round,

so whether it’s summer and your garden is overflowing,

or if it’s another time of year and you’re dreaming of summer,

you’ll want to keep this recipe in mind

This recipe combines zucchini with eggs and pimiento cheese

on a crescent roll dough crust and baked to cheesy perfection

The first step is laying the zucchini slices out on paper towels

Sprinkle them generously with kosher salt

Let them sit for 15 minutes to draw out the water

and then pat dry

Place crescent roll dough in a 9 x 13″ baking dish,

pinching seams to seal

and spread with a t layer of mayonnaise

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 store

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 on top if desired

Place zucchini slices 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!

You can have it for dinner with a big green salad

You can cut it into small squares for appetizers

or small bites for luncheon or tea

A quick warm up of a square or two also

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 hope you Enjoy!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

32 Responses to “Throwback Thursday, Zucchini & Pimiento Cheese Strata”
  1. They are perfect for any time of the day! Continue to enjoy your summer, Jenna.

  2. Yum, looks delicious!

  3. These look delicious! I can see them on puff pastry as well.

  4. Nancy Sharp says:

    You have the most interesting and delicious appetizers. I have pinned so many. Thank you.

  5. zucchini has never been a favorite but this looks good!

  6. Perfect! The zucchini and the bacon balance each other!😀

  7. Jenna, I have fresh zucchini from the garden and I love pimiento cheese. Perfect ingredients, might make this tonight or this weekend! Happy Thursday!

  8. lghiggins says:

    We are big fans of pimiento cheese in my family. This sounds like a delicious variation.

  9. lghiggins says:

    We are big fans of pimiento cheese in my family. This sounds like a great variation.

  10. Jessica says:

    Sounds really great and it’s pretty, too!

  11. Delicious and a winning way to get rid of the overflow of zucchini! Better than my mother’s “Zucchini cookies!”

  12. Mary says:

    I love the idea of little squares for breakfast Jenna! Happy Thursday ♥

  13. I am a zucchini lover, so this sounds perfect!

  14. thefrenchhutch says:

    Looks great for easy summer suppers!

  15. Miz Helen says:

    Delicious strata, we will love it! Thanks so much for sharing with us at Full Plate Thursday, 596. Hope you are having a great week and come back soon!
    Miz Helen

  16. shopatblu says:

    I can’t decide if this looks more tasty or healthy! pinned.

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