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
- Olive oil
- Unsalted butter
- Zucchini
- Yellow squash
- White cheddar cheese
- Fontina cheese
- Parmesan cheese
- Garlic salt
- Large eggs
- Whole milk
- Kosher salt
- Freshly ground black pepper
- Fresh flat-leaf parsley
- 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.
- 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.
- 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.
- 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.
- 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.
What is a strata?
- A strata is a savory egg-bread casserole that’s typically baked in the oven.
- The most common variety is a brunch version that consists mainly of bread, eggs and cheese.
- They can also include meats and vegetables.
- Usually the bread and fillings are layered in a casserole dish with the egg mixture poured over top.
- Or all ingredients can be mixed together, creating a savory bread pudding.
- The dish can be prepared the night before (or at least an hour before baking) to allow time for the bread to soak up some of the egg mixture.
This Cheesy Zucchini Squash Strata is a fluffy, bread-pudding-like dish that is totally customizable.
Use your favorite ingredients to create a side dish or meal that your family will love!
cheesy zucchini squash strata
Adapted from Magnolia Table
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
-
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.
-
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.
-
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.
-
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.
-
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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More cheesy deliciousness…
I would like to make this recipe , but it makes too much for just two, can the recipe be cut in half say for just 4 servings. I’ve checked the ingredients and I think it would work, just wanted to know if anyone has tried it
Hi Mary. This dish is definitely one that can be sized down. As you mentioned, you can use half of the ingredients then bake in a smaller baking dish so that you have the proper thickness. An 8-inch square or similar would work well. The baking time will be somewhat less, also. I would give it a check after the first 20 minutes or so. It may take only 20 to 30 minutes to be done. Happy cooking!