Best Zucchini And Brick Cheese Slices Recipes

ZUCCHINI AND BRICK CHEESE SLICES

Steps:

• Wash & slice zucchini into thin slices. Don't peel unless humungus;
• Dredge slices liberally with flour.
• Place one layer in greased 9"x13"x2" pan; sprinkle with salt, pepper, some basil, dill & parsley. Cover with some cheese slices.
• Repeat layering squash, spices, cheese until zucchini is all used.
• Cover top completely with cheese slices.
• Score thru ingredients in 6 or 8 places with knife.
• Pour oil over top.
• Sprinkle with paprika.
• Bake in 350 degree oven for 1 to 1-1/2 hours or until nicely browned & knife inserted goes through squash gently.
• Allow to rest about 20 minutes before cutting.

CHEESY ZUCCHINI PIE

Steps:

• Unroll and separate the crescent rolls into a 10-inch glass pie pan, pressing dough into the pie pan, pinching together seams. Set aside.
• Mix together dried parsley, salt, pepper, garlic powder, dried oregano, and dried basil in a small bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat. Add zucchini and onion and cook until vegetables are tender, stirring occasionally, about 10 minutes. Remove from the heat and stir in dried seasonings. Allow to cool slightly.
• Meanwhile, beat eggs in a bowl and add in shredded Cheddar cheese; mix well.
• Brush the bottom of the crescent roll pie crust with honey mustard and line with mozzarella cheese slices.
• Stir zucchini mixture into egg-cheese mixture, stirring until well combined. Pour mixture into the crust and sprinkle with Parmesan Cheese.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 40 minutes. There will be some juice on the knife but no egg or cheese. If the pie gets too dark, you can cover the edges of the crust with foil to prevent it from burning during the last 10 minutes of baking.
• Remove from oven and allow to set completely before serving, 10 to 15 minutes.