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
Magic!
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
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 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 Ground & Follow 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
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They are perfect for any time of the day! Continue to enjoy your summer, Jenna.
Thanks Angie, I love to have some leftover for a quick bite for breakfast or lunch!
Yum, looks delicious!
Thanks Carole!
These look delicious! I can see them on puff pastry as well.
Thanks Dorothy, these are great leftover too.
You have the most interesting and delicious appetizers. I have pinned so many. Thank you.
Thanks so much Nancy!
zucchini has never been a favorite but this looks good!
Really? I love zucchini, it’s so versatile!
Perfect! The zucchini and the bacon balance each other!😀
Thanks Michele, as I said, this is one of my favorites, the leftovers make a nice lunch 🙂
Jenna, I have fresh zucchini from the garden and I love pimiento cheese. Perfect ingredients, might make this tonight or this weekend! Happy Thursday!
Thanks Pam, I hope you enjoy!
We are big fans of pimiento cheese in my family. This sounds like a delicious variation.
I love to have pimiento cheese on hand, it’s good in so many dishes, and these strata squares are great reheated for a quick lunch
We are big fans of pimiento cheese in my family. This sounds like a great variation.
Sounds really great and it’s pretty, too!
Thanks Jessica!
You’re welcome.
Delicious and a winning way to get rid of the overflow of zucchini! Better than my mother’s “Zucchini cookies!”
I swear, you can put zucchini in just about anything!
I love the idea of little squares for breakfast Jenna! Happy Thursday ♥
Yes, the leftovers are my favorite for a quick bite!
I am a zucchini lover, so this sounds perfect!
Yes, it’s one of my favorites, and I love to have leftover squares for lunch! Thank you Judy~
Looks great for easy summer suppers!
It’s great leftover too! You can reheat in the microwave for a quick snack or lunch~
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
Thanks Miz Helen!
I can’t decide if this looks more tasty or healthy! pinned.
Thanks, it’s a great combo of flavors!