I stole this recipe for Italian Zucchini Strata from a cookbook called Betty Crocker: The Smart Dinner. This vegetable casserole starts with filling a casserole dish with cubed bread. Onion, garlic, zucchini and tomatoes are cooked in a skillet then spread over the bread. A mixture of eggs, milk and seasoning is poured over the vegetables and cheese is sprinkled on top. The casserole is finished by baking in the oven. This tasty strata is a great side dish with dinner or can be served alone as a lunch dish.
Did you know? A strata is a family of layered casserole dishes in American cuisine. Bread is layer with filling to produce layers (strata) and a beaten egg mixture is poured over top. After resting, the dish is baked and served warm.³ (see more trivia in the Trivia tab)
Heat oven to 325 F. Spray 11×7 glass baking pan with cooking spray. Place 6 cups cubed (1 inch) day old Italian or French bread in baking dish, sprinkle with 1 cup of shredded Italian cheese blend.
In 10 inch skillet, heat 2 tbsp olive oil over medium-high heat. Add ½ cup chopped onion, 2 minced garlic cloves, 2 cups chopped zucchini and 1 cup diced tomatoes.
Cook vegetables 5 to 6 minutes, stirring frequently until lightly browned.
Spoon the vegetables over bread and cheese. In medium bowl, beat 5 whole eggs, 2 egg yolks, 2 cups milk, 1 tbsp pepper sauce, 1 tsp Italian seasoning, ¼ tsp salt and ¼ tsp pepper with whisk.
Pour egg mixture evenly over vegetables.
Top strata with ½ cup shredded Italian cheese blend.
Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Italian Zucchini Strata
Ingredients
- 6 cups cubed (1 inch) day old Italian or French bread
- 1 ½ cups shredded Italian cheese blend 6 oz
- 2 tbsp olive oil
- 1 medium onion chopped (½ cup)
- 2 cloves garlic finely chopped
- 2 medium zucchini chopped (2 cups)
- 2 medium tomatoes cut into small chunks 1 cup
- 5 whole eggs
- 2 egg yolks
- 2 cups whole milk
- 1 tbsp red pepper sauce
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
Instructions
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Heat oven to 325 F. Spray 11x7 (2 quart) glass baking pan with cooking spray. Place bread cubes in baking dish, sprinkle with 1 cup of cheese.
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In 10 inch skillet, heat oil over medium-high heat. Cook onion, garlic, zucchini and tomatoes in oil 5 to 6 minutes, stirring frequently until lightly browned. Spoon the vegetables over bread and cheese.
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In medium bowl, beat eggs, yolks, milk, pepper sauce, Italian seasoning, salt and pepper with a fork or whisk; pour evenly over vegetables. Top with remaining ½ cup cheese.
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Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Recipe Notes
Can make ahead without baking, cover and refrigerate for 24 hours.