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BlogRecipes
Zucchini Squash Strata
byJoanna Gaines
Total 2 hours and 15 minutes (includes chilling time)
Active 40 mins
Makes 8 to 10 servings
fromSpecial Occasion FavoritesMagnolia Table with Joanna Gaines
I could eat this vegetable strata every week and never tire of it. The layer of bread at the bottom of the dish soaks up the cheese blend while it bakes, so that each slice is full of many delicious flavors. I like to bring this to a weekend brunch or potluck because it’s one of those unexpected dishes that inevitably ends up being devoured well before any of the usual favorites.
TIP: In this episode, Jo makes the strata in a braiser instead of a baking dish. You can use a 9 x 13-inch baking sheet or 5-quart braiser like Jo does in the episode to achieve the same result.
Ingredients
    • 7 cups torn French bread (from 2 large loaves)
    • 2 tablespoons olive oil
    • 3 tablespoons unsalted butter, plus more for the baking dish
    • 4 large zucchini, cut into 1/8-inch-thick slices
    • 4 large yellow squash, cut into 1/8-inch-thick slices
    • 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
    • 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 parsley
Directions
  1. Preheat the oven to 250°F.
  2. Spread the torn bread on a sheet pan and dry in the oven for 45 minutes until crunchy and golden brown. Set aside.
  3. In a large skillet, heat the oil and butter over medium heat. Add the zucchini and squash and sauté until golden brown, 15 to 18 minutes. Transfer to a plate or bowl to cool completely, 20 to 30 minutes.
  4. Grease a 9 × 13-inch baking dish with butter.
  5. In a large bowl, mix the bread, Cheddar, Fontina, Parmesan, sautéed zucchini/squash mixture, and garlic salt until combined.
  6. In a separate large bowl, whisk together the eggs, milk, salt, and pepper until smooth.
  7. 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.
  8. Preheat the oven to 350°F.
  9. Remove the plastic wrap and bake the strata until the casserole is set and the top is nicely browned, 35 to 40 minutes.
  10. Sprinkle with the parsley and serve hot.
  11. Store in an airtight container in the refrigerator for up to 3 days.
"Magnolia Table: A Collection of Recipes for Gathering, Volume 2" by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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