Monday, June 23, 2014

Four-Cheese Zucchini Strata

I found this great recipe for your home grown garden zucchini. We were blessed with a huge zucchini from a friend and found this recipe.  A real keeper!


4 medium zucchini and or yellow summer squash, I used all zucchini, halved lengthwise and cut into 1/4 inch slices, about 5 cups

2 Tablespoons olive oil

8 cups of garlic-flavored flatbread (focaccia) cut into bite-sized pieces, I used one package with 2 flat loaves, a little less than the 8 cups

1 cup of provolone cheese, 4 ozs., I purchased from the deli and grated myself

1/2 cup of feta cheese

1 cup shredded white cheddar cheese, 4 ounces, my store did not have white cheddar except in a grated package with other mixes of cheddar cheese, I used that

1/2 cup grated Parmesan cheese. This is at a good price grated in plastic tubs.

7 eggs, lightly beaten

2 cups milk

2 Tablespoons snipped fresh parsley

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Snipped fresh parsley, optional


1. Lightly grease a 3 qt rectangular or oval baking dish; set aside. In an extra-large skillet cook squash in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the squash and half of each of the cheeses. Repeat layers.

2. In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours. I did not have time for this and it still came out great.

3. Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 - 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before. Sprinkle with additional parsley if desired.

Enjoy! I think this is also a great brunch recipe.

For my side dish, I made a salad of cherry tomatoes, cucumbers, black olives, olive oil, red wine vinegar, salt, pepper, Italian seasonings, and a little sugar.

What I may try next time:  I think it would be more appealing if the zucchini would be in bite size squares.  What are your thoughts?

Thanks for stopping by.

Recipe compliments of Better Homes and Gardens.  Nutritional Facts and a printable copy here.