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!
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.