Tomato Basil Vegetable Strata

Preparation

1. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 10-inch skillet, heat 2 teaspoons of the oil over medium heat. Add zucchini; cook 3 to 4 minutes or until crisp-tender. Remove to plate; set aside. Add remaining 2 teaspoons oil and mushrooms to skillet; cook 8 to 9 minutes, stirring occasionally, until mushrooms are lightly browned. Stir tomatoes and zucchini into mushrooms until well combined. Remove from heat.
3. Meanwhile in large bowl, beat eggs, milk, whipping cream, Dijon mustard and salt with whisk until well blended. In medium bowl, mix cheeses until well blended.
4. Place one-half of the bread in bottom of baking dish. Sprinkle 2 cups of the cheese mixture over bread. Top with vegetable mixture, 2 tablespoons of the basil and remaining bread. Carefully pour egg mixture over bread and vegetables. Top with remaining 2 tablespoons basil and 1 cup cheese. Cover with plastic wrap; refrigerate at least 4 hours but no longer than 24 hours.
5. Heat oven to 350°F. Remove plastic wrap from baking dish. Cover with foil; bake 40 minutes. Remove foil, and bake 25 to 30 minutes longer or until bread is lightly browned and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Tips

• Pair this strata with a simple green salad for an easy make-ahead dinner.
• Strata is a great way to use up older bread. Because the bread soaks up the egg mixture, older dried bread works great.

Nutrition Information