• BH&G 3545

    From Dave Drum@1:229/452 to All on Sat Aug 7 10:50:16 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Zucchini-Fontina Strata
    Categories: Squash, Cheese, Breads, Dairy, Herbs
    Yield: 8 Servings

    2 tb Olive oil
    3 md Zucchini; halved longway, in
    - 1/4" pieces
    6 c Bite-size focaccia w/garlic
    - cubes
    1 1/4 c Shredded Fontina cheese
    1/2 c Grated Parmesan cheese
    2 tb Snipped fresh Italian
    - parsley
    1 ts Snipped fresh thyme
    +=OR=+
    1/4 ts Dried thyme; crushed
    6 lg Eggs; lightly beaten
    2 c Milk
    1 ts Salt
    1/2 ts Ground black pepper
    Fresh thyme sprigs (opt)

    Line a 4 to 5 quart slow cooker with a disposable slow
    cooker liner. In a large skillet heat oil over
    medium-high heat. Working in batches, cook zucchini in
    hot oil until lightly browned, stirring occasionally.
    Transfer to a large bowl; cool slightly.

    Stir bread cubes, Fontina cheese, Parmesan cheese,
    parsley, and thyme into zucchini. Spoon mixture into the
    prepared cooker. In the same bowl combine eggs, milk,
    salt, and pepper. Pour egg mixture over bread mixture in
    cooker. Using the back of a large spoon, press lightly to
    moisten bread completely.

    Cover and cook on low-heat setting for 5 to 5 1/2 hours
    or until a knife inserted in the center comes out clean.
    Turn off cooker. Let stand, covered, for 15 to 30 minutes
    before serving. If desired, garnish with fresh thyme
    sprigs and/or additional ground black pepper.

    MAKE-AHEAD TIP: The dry ingredients and wet ingredients
    can be prepped ahead of time and refrigerated separately
    for up to 24 hours. On serving day, pour the egg mixture
    over bread mixture. Continue as directed in Step 3.

    Makes: 8 servings

    Better Homes & Gardens | May 2017

    MM Format by Dave Drum - 05 May 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... "You will never win if you never begin" -- Helen Rowland

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