Summer Squash Strata
Great for a light dinner or brunch!
1 Tbsp. olive oil
1 medium summer squash, thinly sliced
1/2 - 3/4 c. chopped and tightly packed, greens- kale, chard, spinach leaves
2 Tbsp. green, (or other mild), onion, thinly sliced
1 clove garlic, minced
6 eggs
1 c. milk
1/4 c. chopped fresh basil
1 T. fresh oregano (or 1 tsp. dried)
1/2 c. flour
Salt and pepper to your taste
1/2 loaf of soft brioche or sweet Italian bread, torn into small pieces
4 oz. soft, mild cheese like goat, brie, chevre, or cream cheese -broken into small pieces
1/4 c. shredded or grated Parmesan cheese
Preheat oven to 350 and lightly oil or spray an 8x8 baking pan.
Saute the summer squash, greens, and onion in olive oil for about 2-3 minutes, until
slightly softened. Stir in garlic during the last minute. Drain any liquid, set aside, and cool to room temperature.
Whisk together the eggs, milk basil and oregano. Gradually whisk in flour, salt and pepper.
Spread out the bread in the bottom of the prepared baking dish. Top with half of the zucchini mixture. Scatter half of the cheese over the vegetables. Pour the egg mixture evenly over all. Top with the remaining vegetables, cheese, and press gently into the egg mixture. Sprinkle with the Parmesan cheese.
Bake for 45 minutes, or until an inserted knife comes out clean.
Let stand 10 minutes before cutting. Serve warm or at room temperature.
*Very versatile! You can substitute with broccoli &/or cauliflower and then use cheddar cheese. Or try with snow peas and baby carrots with Swiss cheese.
Recipe created or adapted by Liz Talley, Urban Graze
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