Strata Summer Vegetable
Bursting with garden-fresh flavors, the Strata Summer Vegetable recipe is a vibrant twist on the classic breakfast casserole that celebrates the bounty of summer produce. Packed with zucchini, yellow squash, red bell pepper, and juicy cherry tomatoes, this hearty dish is layered with crusty cubed bread, rich cheddar and Parmesan cheeses, and a creamy egg-milk custard infused with Italian seasoning and garlic. Perfect for brunch or a make-ahead dinner, this strata bakes to golden perfection, with a delightfully puffed texture and irresistible cheesy topping. Finished with fresh basil for a fragrant touch, it's an easy, crowd-pleasing way to elevate seasonal vegetables into a comforting, flavorful masterpiece.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced zucchini
- 1 medium, diced yellow squash
- 1 medium, diced red bell pepper
- 1 cup, halved cherry tomatoes
- 2 cloves, minced garlic
- 1 teaspoon Italian seasoning
- 6 cups, cubed (day-old or crusty bread preferred) bread
- 6 large eggs
- 2 cups milk
- 1.5 cups, shredded cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh basil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large skillet, heat the olive oil over medium heat. Add the zucchini, yellow squash, and red bell pepper. Sauté for 5–6 minutes until softened.
Stir in the cherry tomatoes, garlic, and Italian seasoning. Cook for an additional 2 minutes, then remove from heat.
In the prepared baking dish, spread an even layer of the cubed bread.
Top the bread with the sautéed vegetables. Sprinkle 1 cup of the shredded cheddar cheese evenly over the vegetables.
In a large bowl, whisk together the eggs, milk, salt, and black pepper. Pour the mixture evenly over the bread and vegetables.
Press down gently with the back of a spoon to ensure the bread soaks up the liquid. Allow the strata to sit for 10 minutes.
Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top.
Bake in the preheated oven for 40–45 minutes, or until the strata is puffed, golden, and the center is set.
Remove from the oven and let cool for 5–10 minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
4037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 10159 mg | 442% | |
| Total Carbohydrate | 428.3 g | 156% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 87.3 g | ||
| Protein | 209.9 g | 420% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 3358 mg | 258% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5185 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
