Vegetable Strata
Ingredients
- 3 tsp olive oil divided
- 1 lb fresh asparagus trimmed and cut into 2 inch pieces
- 2 medium zucchini quartered and sliced
- 1 cup fresh or frozen corn
- 2 shallots chopped
- 3 cloves garlic minced
- 4 tsp each: fresh sage, basil and parsley minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 loaf (1 lb) Italian bread cut into 1 inch cubes
- 3 cups shredded Gruyere or Swiss cheese
- 5 large eggs
- 1 3/4 cups 2% milk
- 1/2 cup chopped pecans
Instructions
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
- Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes.
- Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.
- Preheat oven to 350°.
- Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Notes
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
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Posted in: Breakfast, Make Ahead