Go Back
–+ servings
Four Cheese Strata with Zucchini and Tomatoes in white baking dish garnished with fresh parsley.
Print Recipe
4.67 from 12 votes

Four Cheese Strata with Zucchini and Tomatoes

Four Cheese Strata with Zucchini and Tomatoes, with Mozzarella, Cheddar, Parmesan and blue cheese, is a breakfast and brunch game-changer!
Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: Breakfast and Brunch
Cuisine: Italian
Diet: Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTION:
  • Brioche makes an excellent substitute for the naan.
MAKE AHEAD:
  • Assemble and refrigerate overnight.  Bake as directed.
REHEATING INSTRUCTIONS:
  • Cut into squares and refrigerate.  Place in the oven at 350 degrees for 15-20 minutes or until heated through.

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