Four Cheese Strata with Zucchini and Tomatoes

4.67 from 12 votes
1 hour 25 minutes
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Strata with Mozzarella, Cheddar, Parmesan and blue cheese, zucchini and tomatoes is a breakfast and brunch game-changer!

Photo of Four Cheese Strata with Zucchini and Tomatoes in white baking dish on gray background garnished with fresh parsley.

The inspiration behind this recipe:

Meet my new favorite breakfast and brunch dish–Four-Cheese Strata with Zucchini and Tomatoes!

So, a couple of weeks ago, I had about all I could take and I could NOT wait another day for a new cookbook fix.

I’ve been really good for months.  However, after our flood, all the home repairs that ensued then discovering that a piece of my camera equipment had been stolen in the process and all the expenses that followed, I was ready for a cookbook bender.

Costco and Barnes and Noble…. here I come!

Paging through one of the cookbooks I picked up at Costco–Better Homes and Gardens 13 x 9, The Pan That Can–I came across a four-cheese strata recipe with zucchini.

Four cheeses!  Oh my!  Mozzarella, white Cheddar, Parmesan and blue cheese!  Be still my beating heart!

Photo of three freshly washed zucchini in antique white colander.

What is a strata?

If you’re not familiar with strata, they’re a layered dish of bread, cheese, and meat or vegetables over which a mixture of eggs and milk is poured.  It’s then refrigerated for several hours or overnight so that the bread can soak up the egg and milk mixture.  After sitting a spell, it’s baked.  This makes it the perfect make-ahead dish for breakfast or brunch!

Photo of seven eggs in egg carton with four whole and three empty shells.

How to make Four-Cheese Strata with Zucchini and Tomatoes:

They’re super-easy!

  • You’ll need to drain the tomatoes first on some paper towels.  Just slice, salt them, then place on paper towels.  After about 15 minutes, flip them and drain again.  There’s a lot of water in tomatoes, so this step is important.
Photo of sliced tomatoes draining on paper towels.
  • While the tomatoes are draining, saute the zucchini a little bit, season it, then let it cool.
Close-up photo of zucchini and yellow squash being sauteed in stainless steel pan.
  • Then, start the layering process starting with naan or another type of flatbread.  Tear it into pieces.  You don’t need to cover the bottom of the dish entirely as the bread will expand.
Process photo of first layer of naan pieces in white baking dish.
  • When you’ve done two layers of bread, zucchini, tomatoes and cheese, pour on the milk and egg combination!
  • Cover with plastic wrap and refrigerate at least two hours and up to 24 hours.
Photo of egg mixture being poured into strata before being baked.
  • Bake when you’re ready to bake it!
Photo of baked Four Cheese Strata with Zucchini and Tomatoes in white baking dish garnished with fresh parsley.
Photo of Four Cheese Strata with Zucchini and Tomatoes on gray towel with serving fork.
Photo of Four Cheese Strata with Zucchini and Tomatoes with piece removed showing the layers.

This dish also reheats well.  If you have anything left over, cut into squares and refrigerate.  Then place in the oven at 350 degrees for 15-20 minutes.  Voila!

Hope you enjoy!  I know your guests will!  Such a nice change from the typical breakfast casserole and perfect for late summer!

For more great breakfast and brunch recipes, be sure to check out my:

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Four Cheese Strata with Zucchini and Tomatoes in white baking dish garnished with fresh parsley.

Four Cheese Strata with Zucchini and Tomatoes

4.67 from 12 votes

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By: Carol | From A Chef’s Kitchen
Four Cheese Strata with Zucchini and Tomatoes, with Mozzarella, Cheddar, Parmesan and blue cheese, is a breakfast and brunch game-changer!
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Breakfast and Brunch
Cuisine Italian
Servings 8
Calories 303 kcal

Ingredients
  

  • 3 medium plum tomatoes - sliced
  • Salt
  • Cooking spray
  • 2 tablespoon olive oil
  • 3 medium zucchini - halved, sliced into 1/4-inch slices (or a combination of zucchini and yellow squash)
  • 1 teaspoon Italian seasoning
  • Freshly ground black pepper - to taste
  • 1 package (8.8-ounce) naan (flatbread) - regular or whole-grain, torn into pieces
  • 1 bunch scallions - white and light green part only, chopped
  • 1 cup shredded Mozzarella cheese
  • 1 cups grated white Cheddar cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup crumbled blue cheese
  • 7 large eggs - beaten
  • 2 cups milk
  • Snipped fresh parsley

Instructions
 

  • Sprinkle plum tomatoes on both sides with salt. Place on paper towels to drain. Flip onto a dry section of the paper towels and drain another 15 minutes. Blot dry with paper towels.
  • Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
  • Heat olive oil in a skillet or saute pan over medium-high heat. Add the zucchini and cook 3-5 minutes, stirring occasionally until slightly softened and lightly browned. Toss with Italian seasoning and season with salt and black pepper to taste. Allow to cool to room temperature.
  • Place half of the naan pieces in the prepared baking dish. Top with half the zucchini, half the tomatoes, half the scallions and half of the cheeses. Repeat layers one more time.
  • Whisk eggs and milk together in a bowl. Season with salt and pepper if desired. Pour over the layers, cover and chill for at least 2 hours or up to 24 hours.
  • Preheat oven to 350 degrees.
  • Bake uncovered 45-50 minutes or until set. Let stand 5-10 minutes before serving.
  • Cut into squares, garnish with snipped parsley and serve.

Notes

MAKE AHEAD:  Assemble and refrigerate overnight.  Bake as directed.

Nutrition

Serving: 1 | Calories: 303kcal | Carbohydrates: 8g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 490mg | Potassium: 451mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1059IU | Vitamin C: 17mg | Calcium: 405mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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20 Comments

      1. Hi, Diane, Thanks so much for your question. You could do a goat cheese or simply leave out the blue cheese. I know it’s not everyone’s thing which is why I went light on it in the recipe. Thanks again and hope everyone enjoys!

  1. Oh Wow! Sorry to hear that your camera equipment was stolen. That’s so awful especially after all the other things you’ve had to endure. As for the cookbook bender. . .it seems like my list is always and forever expanding. I just can never resist.

    As for this strata. Such a wonderful & simple dish. I love that you can make it ahead of time. . .which makes it all the more perfect for summer entertaining.

  2. I love strata – but for some reason have continued to make it the way I always had! (Which itself is good, but…) This sounds so good, between the variety of cheese and all the vegetables!

    And of course you need more cookbooks! They’re inspirational!

  3. I love this type of breakfast bake for my family or to take to the office. This sounds so good I am pinning for later. One of my favorite places to find really good cookbooks like from Williams Sonoma , etc and others is a store called Ollies Outlet. They have close-out prices on literally hundred of cook books with most below $10 each. I think they have a store in Jackson, TN near you. Happy shopping!

    1. Thank you, Claire! No, you can never have too many cookbooks. I figure as long as I’m not robbing a liquor store to pay for my cookbook habit, I’m probably okay. 🙂