Vegetable Strada
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour + 40 minutes
Yields: 8 servings
Ingredients:
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
2 medium zucchini, quartered and sliced 3 teaspoons olive oil, divided
5 large eggs
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1-3/4 cups 2% milk
1 cup fresh or frozen corn
1/2 cup chopped mushrooms optional)
3 garlic cloves, minced
4 tbsp minced sage
4 tbsp basil
4 tbsp parsley
1/2 tsp salt
1/2 tsp pepper
Directions:
Preheat oven to 350°
In a large skillet, heat one teaspoon oil over medium-high heat
Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
Repeat with an additional one teaspoon oil and zucchini; add to asparagus. In the same pan, cook and stir corn, shallots, and garlic in remaining oil 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 mushrooms
Refrigerate, covered, at least one hour
Bake, uncovered, forty to fifty minutes or until a knife inserted in the center comes out clean
Let stand ten minutes before serving
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator thirty minutes before baking. Preheat oven to 350°. Bake strata, covered, forty-five minutes. Uncover; bake ten to fifteen minutes longer or until a knife inserted in the center comes out clean. Let stand ten minutes before serving.
