Tomato-Zucchini Strata | Midwest Living

Tomato-Zucchini Strata

Tomato-Zucchini Strata

Login to rate this recipe.
  • Makes: 12 to 14 servings
  • Hands On 30 mins
  • Total Time 3 hrs

Login to save this recipe

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


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


  1. In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.
  2. Place half of the bread cubes in a greased 3-quart 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. Remove casserole from fridge. Preheat oven to 325 degrees . Bake for 50 to 65** minutes or until puffed, golden and set (160 degrees ). Let stand for 10 minutes before serving.


  • 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.


  • *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.


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

Nutrition Facts

(Tomato-Zucchini Strata)

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

Comments (1)

majy58 wrote:
I think this is a good recipe, with tweaking. Next time I make it I'll add the basil to the skillet with the tomatoes. As it is now, the basil all floats on top of the eggs and milk mixture and doesn't get all mixed In with the rest of the ingredients. So it's a very strong taste all sitting on top of the dish. I also added diced onion and cubed eggplant to the veggie mix. I had lots of home grown veggies to use up.

Add Your Comment