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Joanna Gaines Zucchini Squash Strata
This delicious and comforting breakfast or brunch dish is made with layers of zucchini, yellow squash, bread, and cheese baked in an egg and milk mixture.
Equipment
- 9×13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
Ingredients
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 6 slices of bread, cubed
- 1½ cups of milk
- 1 tsp of salt
- 1½ tsp of black pepper
- 2 tbsp of butter
Instructions
- Preheat the oven to 350°F (175°C). Grease an a9x13-inch baking dish with cooking spray or butter.
- In a large skillet, melt the butter over medium heat. Add the zucchini, yellow squash, onion, and garlic to the skillet and sauté for 5-7 minutes until the vegetables are tender.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Place half of the bread cubes in the prepared baking dish. Top with half of the sautéed vegetables and half of the shredded cheese. Repeat with the remaining bread, vegetables, and cheese.
- Pour the egg mixture over the top of the casserole, making sure to cover all of the bread and vegetables.
- Bake for 40-45 minutes or until the egg mixture is set and the top is golden brown.
- Remove from the oven and let the casserole cool for a few minutes before slicing and serving.
Video
Notes
Recipe Notes:
- The casserole can be prepared the night before and stored in the refrigerator. Simply cover with plastic wrap and refrigerate overnight. In the morning, remove the plastic wrap and bake as directed.
- Be sure to slice the zucchini and yellow squash evenly to ensure even cooking.
- Let the casserole cool for a few minutes before slicing and serving to allow the flavors to meld together.
- Customize the recipe with your favorite vegetables and cheese.
- Serve with a side of fresh fruit or green salad to balance out the richness of the dish.
- Use fresh and seasonal ingredients to enhance the flavor of the recipe.
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