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

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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