cheesy zucchini squash strata

This may just be your new favorite side dish. Or the star of your next brunch buffet spread. No matter what time of day it’s offered, this Cheesy Zucchini Squash Strata is sure to be devoured. 

I adapted this recipe from one found in Joanna Gaines’ second cookbook, Magnolia Table, Volume 2: A Collection of Recipes for Gathering. Joanna’s formula is pretty much awesome as written …I simply switched out the suggested type of bread.

Instead of a purchased French bread, I prefer to use some of my homemade goodness like this Everyday No-Knead Peasant Bread or my Quick & Easy No-Knead Artisan Bread. 

Let’s get started with the list of ingredients…

• Hearty bread – Torn or cut into bite-size pieces. Purchased French bread or any hearty homemade bread will work well.
• Olive oil – I typically use extra-virgin olive oil. My first choice is always single source EVOO from Italy. Less processing = healthier more delicious olive oil.
• Unsalted butter – It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the final dish.
• Zucchini – Unpeeled, cut into 1/8″ thick slices. Also referred to as summer squash, zucchini is known for its mild, slightly sweet flavor and versatile nature. It’s a type of gourd and is botanically classified as a fruit, though commonly used as a vegetable in cooking. 
• Yellow squash – Unpeeled, cut into 1/8″ thick slices. Some sources suggest that yellow squash might have a slightly firmer texture than zucchini. Using both types of squash in this recipe adds contrast in color and texture.
• White cheddar cheese – Grated or finely shredded. If you shred your own cheddar cheese, you’ll avoid added preservatives and anti-caking agents found in pre-shredded cheese. Plus, freshly shredded cheese usually tastes better and melts more smoothly.
• Fontina cheese – Shredded. A semi-hard Italian cow’s milk cheese known for its rich, creamy texture and nutty, buttery flavor. The flavor is sometimes described as earthy or mushroomy, with a sharpness that increases with age.
• Parmesan cheese – Grated. Whenever possible, I grate my own from a block of aged Parmigiano Reggiano.
• Garlic salt – If you don’t keep a stash of garlic salt in your spice cabinet, you can easily create your own supply. Use the formula of  three parts finely ground salt mixed with one part garlic powder. Mix well and you’re all set
• Eggs – Large eggs (chilled or at room temperature) are used in this recipe. 
• Milk – Whole milk is recommended but reduced-fat milk should be okay.
• Kosher salt – If need be, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt. 
• Freshly ground black pepper
• Fresh flat-leaf parsley – Roughly chopped. Fresh parsley is recommended over dried especially since it is used as a final garnish. It generally has a brighter, more vibrant flavor with a more tender texture.

Print

cheesy zucchini squash strata

Adapted from Magnolia Table

Prep Time 30 minutes

Cook Time 1 hour

Total Time Includes Cooling of Sautéed Zucchini & Chilling of Prepared Dish 1 hour 20 minutes

Total Time 2 hours 30 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

• 8 ounces torn French bread (7 cups)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter (plus more for greasing the baking dish)
• 4 large zucchini, cut into 1/8" thick slices (about 34 ounces)
• 4 large yellow squash, cut into 1/8" thick slices (about 30 ounces)
• 6 ounces white cheddar cheese, grated (about 1 1/2 cups)
• 4 ounces Fontina cheese, shredded (about 1 cup)
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 2 teaspoons garlic salt (see Recipe Notes)
• 8 large eggs
• 1 1/2 cups whole milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons roughly chopped fresh flat-leaf parsley

Instructions

1. Preheat the oven to 250°F.

   Spread the torn bread on a sheet pan and dry in the oven for 45 minutes until crunchy and golden brown. Set aside.

2. In a large skillet, heat the oil and butter over medium heat. Add the sliced zucchini and squash and sauté until golden brown, for about 15 to 18 minutes.

   Transfer to a plate or sheet pan to cool completely, for 20 to 30 minutes.

3. Grease a 9 × 13-inch baking dish with butter.

   In a large bowl, mix the bread, Cheddar, Fontina, Parmesan, sautéed zucchini/squash mixture, and garlic salt until well combined.

   In a separate large bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour the egg mixture over the zucchini and bread mixture and stir until the bread is well coated.

   Spoon the mixture into the prepared baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.

4. Preheat the oven to 350°F.

   Remove the plastic wrap and bake the strata until the casserole is set and the top is nicely browned, for 35 to 40 minutes.

   Sprinkle with the chopped fresh parsley and serve while still hot.

5. Store in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Garlic Salt: If you don't keep a stash of garlic salt in your spice cabinet, you can easily create your own supply. Use the formula of  three parts salt mixed with one part garlic powder, mix well and you're all set.

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