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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