Who can pass on these wonderful vegetables at our local Farmers Market. The tomato and zucchini were calling out to me the other day and saying I need to utilize these two amazing vegetables together. I just happened to come across a Midwest Living magazine with this delightful little strata recipe. I did tweak it just a bit to make it my own, just as you can yourself. I like making mine in their own individual dishes as they look much prettier coming out of the oven, however feel free to make this in a large casserole dish for a crowd. Oh, and did I mention that you can prepare this the night before and pop it in the oven in the morning? Its actually best that way so the flavors can all mesh together.
Tomato and Zucchini Strata – Serves 1 generously
1TB butter, 1/2 C grape tomatoes, 1/2 C sliced zucchini, 1 1/2 C day old French bread(cubed) 1/2 C pepperjack cheese (or swiss if you don’t like the spiciness), 2 eggs, 3/4 C milk, dash of parsley, basil, chives, garlic salt and pepper.
In a large skillet, melt better over low heat. Add tomatoes and zucchini. Cook for about 5 minutes, stirring occasionally until tomatoes begin to lose their firm shape. Remove from heat. Spray your cooking dish and place half of the bread cubes in the dish. Top with half of the zucchini mixture and cheese and then repeat layers.
In another bowl, whisk together the eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture over bread mixture. Using the back of a spoon, gently press down gently. Cover and chill at least two hours. Remove from the fridge after chilling. Preheat oven to 325 degrees. Bake for 50 minutes or until puffed, golden and set. Serve immediately!