Savory Cheddar Vegetable Strata
This Cheddar and Vegetable Strata is a hearty and flavorful dish perfect for brunch or a cozy dinner. Packed with sautéed zucchini, mushrooms, bell peppers, and asparagus, it’s layered with crusty Italian bread and creamy cheeses, then baked to golden perfection. Serve warm for a nourishing meal that’s both satisfying and easy to prepare.
ingredients
- 1 Tablespoon oil
- 2 cups diced zucchini
- 2 cups sliced mushrooms
- 1 cup diced bell pepper
- 1 cup diced onion
- 3 garlic cloves, crushed
- 1 cup canned asparagus, cut into 1-inch pieces
- 8 cups (8 oz.) cubed Italian bread, cut into 1-inch cubes
- Cooking spray
- 1 cup shredded cheddar cheese
- 1/4 cup grated fresh parmesan cheese
- 3 eggs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (12-ounce) can evaporated skim milk
steps
- 1.
Heat oil in a non-stick skillet over medium-high heat.
- 2.
Add zucchini, mushrooms, bell pepper, onion, and garlic; sauté for about 6 minutes until tender.
- 3.
Remove from heat and stir in asparagus; set aside to cool slightly.
- 4.
Arrange Italian bread cubes in a greased 13 x 9-inch baking dish.
- 5.
Spoon the vegetable mixture evenly over the bread cubes.
- 6.
Sprinkle shredded cheddar and parmesan cheese over the veggies.
- 7.
In a large bowl, whisk together eggs, Italian seasoning, dry mustard, salt, pepper, and evaporated milk.
- 8.
Pour the egg mixture over the layered strata, ensuring an even distribution.
- 9.
Cover the dish with foil and preheat your oven to 325°F.
- 10.
Bake covered for 1 hour, until bubbly and golden brown.
