Summer Vegetable Strata

Summer Vegetable Strata
Photo by Scott Phillips


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

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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