Zucchini Strata
This zucchini strata with ciabatta and basil is a wonderful brunch, lunch, or light vegetarian dinner.
Ingredients
- 1 pound store-bought or homemade ciabatta, crusts removed and reserved for bread crumbs, bread torn into small chunks (6 cups)
- 3/4 cup plus 2 tablespoons whole milk
- 3/4 cup plus 2 tablespoons heavy cream
- 2 large garlic cloves, minced
- 6 large eggs, lightly beaten
- 3/4 teaspoon ground cumin
- 3/4 cup finely grated Parmesan
- Kosher salt and freshly ground black pepper
- 2 medium zucchini, coarsely grated, (3 to 4 cups)
- 1 1/4 cups basil leaves, torn into pieces
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the ciabatta, milk, and cream and mix well. Cover and wait for the bread to absorb most of the liquid, about 30 minutes.
- In a large bowl, combine the garlic, eggs, cumin, 1/4 cup Parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well and then add the bread and its liquid followed by the zucchini and basil. Stir gently.
- Place an 8-by-10-inch (20-by-25-cm) baking dish in the oven until hot, about 5 minutes. Remove from the oven, brush with the oil, and pour in the zucchini mixture, smoothing the surface. Bake for 20 minutes. Sprinkle the last of the Parmesan evenly on top of the strata and then bake until the strata is golden brown and cooked through (a knife inserted in the center should come out clean), 20 to 25 minutes more. Let rest for 5 minutes before slicing and serving.
Nutrition
Serving: 1portion | Calories: 419kcal | Carbohydrates: 41g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 215mg | Sodium: 663mg | Fiber: 2g | Sugar: 4g