Photo: Priscilla Du Preez
Layered Zucchini Pie
13 ingredients
20 min + 1 hr 15 min
8 servings
openrecipes
"Use up those summer zucchini to make this tasty pie! Best served chilled, but warm is good too."
Estimated Nutrition (whole recipe, rough)
734
Calories
52g
Protein
52g
Fat
14g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound bulk Italian sausage
- 1 tablespoon olive oil
- 3 zucchini, cut into 1/4 inch slices
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomato pesto
- 3 eggs
- 1/3 cup heavy cream
- 1 teaspoon paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes