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Tomato-Zucchini Strata

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Tomato-Zucchini Strata

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  • Makes: 12 to 14 servings
  • Prep 30 mins
  • Chill 2 hrs to 24 hrs
  • Bake 50 mins to 1 hr
  • Stand 10 mins

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Swiss cheese, plump tomatoes, tender zucchini and herbs flavor this rich breakfast bake. Bonus: You can make it a day ahead and bake it in the morning.

Ingredients

  • 2 tablespoons butter or margarine
  • 4 cups grape tomatoes or cherry tomatoes
  • 2 cups sliced small zucchini
  • 8 cups dry French or Italian bread cubes
  • 3 cups shredded Swiss cheese (12 ounces)
  • 8 eggs
  • 3 cups milk
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup snipped fresh basil
  • 2 tablespoons snipped fresh chives
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Grease a 3-quart oval or rectangular baking dish; set aside. In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes or until tomatoes begin to lose their firm round shape, stirring occasionally; remove from heat.
  2. Place half of the bread cubes in the prepared baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture, and cheese.
  3. In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
  4. Bake, uncovered, in a 325 degrees F oven for 50 to 65* minutes or until puffed, golden and set (160 degrees F). Let stand for 10 minutes before serving.

Tip

  • For six servings, use a greased 2-quart square baking dish. Prepare as directed above except cut all of the ingredient amounts in half. Bake as above. Let stand for 10 minutes before serving.

Tip

  • Drying bead cubes: Cut the bread into 1-inch cubes, using a serrated knife. Preheat the oven to 300 degrees F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once or twice.

Tip

  • * If chilled overnight, baking time will be longer than if only chilled 2 hours.

Nutrition Facts

(Tomato-Zucchini Strata)

Servings Per Recipe 12, sat. fat (g) 9, carb. (g) 27, Riboflavin (mg) 1, Monosaturated fat (g) 5, Niacin (mg) 2, vit. C (mg) 14, cal. (kcal) 338, Thiamin (mg) 0, Fat, total (g) 17, pro. (g) 19, chol. (mg) 164, vit. A (IU) 1351, fiber (g) 2, sugar (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Potassium (mg) 403, sodium (mg) 473, Cobalamin (Vit. B12) (µg) 2, Folate (µg) 110, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 2, calcium (mg) 396

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