Zucchini-Tomato Strata Recipe

Name: Zucchini-Tomato Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 6-ounce baguette, cut into 1/4-inch-thick slices; 1/4 cup extra-virgin olive oil, plus more for drizzling; Salt and freshly ground pepper; 2 medium zucchini (1 pound), cut into 1/2-inch dice; 1 large red onion, cut into 1/2-inch dice; 1/2 teaspoon chopped thyme; 1/2 cup low-sodium chicken broth; 1/4 cup heavy cream; 1/2 cup shredded Gruyere cheese; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick

Servings: persons

One 6-ounce baguette, cut into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
2 medium zucchini (1 pound), cut into 1/2-inch dice
1 large red onion, cut into 1/2-inch dice
1/2 teaspoon chopped thyme
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 cup shredded Gruyere cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick

1
Preheat the oven to 350.
2
Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil.
3
Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
4
In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil.
5
Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes.
6
Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes.
7
Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.
8
Spread the remaining zucchini in an even layer in the skillet.
9
Sprinkle with 2 tablespoons of the Gruyere and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices.
10
Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyere and 1 tablespoon of Parmigiano-Reggiano.
11
Arrange alternatively slices of tomato and baguette on top in concentric circles.
12
Sprinkle with the remaining 1/4 cup Gruyere and 3 tablespoons of grated cheese.
13
Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper.
14
Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
15
Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices.
16
Let stand for 10 minutes before serving.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 6-ounce baguette, cut into 1/4-inch-thick slices, 1/4 cup extra-virgin olive oil, plus more for drizzling, Salt and freshly ground pepper, 2 medium zucchini (1 pound), cut into 1/2-inch dice, and more.

Yes, Zucchini-Tomato Strata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Tomato Strata

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