Tomato-Zucchini Strata

Name: Tomato-Zucchini Strata
Total time: 3 h 30 min
Ingredients: 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; ¼ cup snipped fresh flat leaf Italian parsley; ¼ cup snipped fresh basil; 2 tablespoons snipped fresh chives; 1 teaspoon garlic salt; ½ teaspoon ground black pepper

2 Ratings
2 Reviews

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.

Source: Midwest Living

Gallery

Credit: Rachel Marek / Kelsey Moylan

Recipe Summary

hands-on:

30 mins

total:

3 hrs 30 mins

Servings:

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Remove casserole from fridge. Preheat oven to 325°. Bake for 50 to 65** minutes or until puffed, golden and set (160°). Let stand for 10 minutes before serving.

Tips

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° 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

Per Serving:

338 calories; fat 17g; cholesterol 164mg; saturated fat 9g; carbohydrates 27g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 19g; vitamin a 1351.1IU; vitamin c 13.8mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 109.5mcg; vitamin b12 1.7mcg; sodium 473mg; potassium 403mg; calcium 396mg; iron 2.1mg.

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Tammy Siegall Brown

09/25/2022

Wow! I LOVED it! Company agreed, asking for seconds and doggy bags! Didn't have chives so I used garlic scapes that we grew along with our homegrown cherry tomatoes and parsley! The Swiss cheese is the perfect cheese to accent the strata. The fresh basil adds such flavor. I kept in fridge overnite and baked for almost two hours- I just kept checking the internal temp till it was 160 degrees. P.S. We keep our fridge very cold. ENJOY!

Midwest Living Member

11/17/2021

Great recipe! My entire family loved it, and we are planning on making it a staple in our weekly routine!

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