Summer Vegetable Strata

Summer Vegetable Strata
Photo by Scott Phillips


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

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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