Summer Vegetable Strata

Summer Vegetable Strata
Photo by Scott Phillips


  • 1 loosely packed cup basil leaves, chopped
  • 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 Tbs. olive oil
  • 2 medium summer squash or zucchini, or 1 of each
  • 2 ripe tomatoes
  • 1 clove garlic, lightly crushed
  • 1 small onion, finely chopped
  • + 5 more ingredients
    • 5 large eggs
    • Pinch dried red pepper flakes
    • 2 cups milk or a mixture of milk and cream
    • ½ cup freshly grated Parmigiano-Reggiano, divided
    • 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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