Summer Vegetable Strata

Summer Vegetable Strata
Photo by Scott Phillips


  • About a dozen ½-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted
  • 2 cups milk or a mixture of milk and cream
  • 2 medium summer squash or zucchini, or 1 of each
  • 1 loosely packed cup basil leaves, chopped
  • Kosher salt and freshly ground black pepper
  • Pinch dried red pepper flakes
  • 5 large eggs
  • + 5 more ingredients
    • 1 small onion, finely chopped
    • 2 ripe tomatoes
    • 1 clove garlic, lightly crushed
    • ½ cup freshly grated Parmigiano-Reggiano, divided
    • 2 Tbs. olive oil

Heat the oven to 350°F. Lightly butter an 8x8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper. Measure the milk in a 1-qt. measure, preferably one with a spo...

View full recipe at Fine Cooking


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