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.
Course
Vegetable
Cuisine
Italian
Keyword
Casserole
Prep Time20minutes
Cook Time1hour
Resting Time10minutes
Total Time1hour20minutes
Servings6people
Ingredients
6cupscubed (1 inch) day old Italian or French bread
1 ½cupsshredded Italian cheese blend6 oz
2tbspolive oil
1medium onionchopped (½ cup)
2clovesgarlicfinely chopped
2medium zucchinichopped (2 cups)
2medium tomatoes cut into small chunks1 cup
5whole eggs
2egg yolks
2cupswhole milk
1tbspred pepper sauce
1tspItalian seasoning
¼tspsalt
¼tsppepper
Instructions
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.
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.
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.
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.