Zucchini Tomato Strata
A flavorful zucchini and tomato casserole layered with cheeses and crackers, perfect for brunch or casual dinners, offering creamy, cheesy, and fresh vegetable flavors.
Ingredients
- 1 Tbsp butter or margarine ⓘ
- 1/2 cup chopped onion ⓘ
- 1 garlic clove crushed ⓘ
- 40 saltine crackers ⓘ
- 1 cup grated cheddar cheese ⓘ
- 1 cup grated part-skim mozzarella cheese ⓘ
- 1 large zucchini (about 8 oz) ends trimmed and sliced lengthwise ⓘ
- 1/4 cup grated parmesan cheese ⓘ
- 3 small tomatoes sliced ⓘ
- 1 1/2 cups skim milk ⓘ
- 4 eggs ⓘ
- 1 tsp basil leaves ⓘ
- 1/2 tsp oregano leaves ⓘ
Instructions
- In a skillet, melt butter or margarine; sauté onion and garlic.
- Line the bottom of a greased, 2-quart shallow baking dish with 3 rows of saltine crackers, each row overlapping slightly.
- Sprinkle with half of the cheddar cheese, mozzarella cheese, and chopped onion.
- Top with half of the sliced zucchini and 1 tablespoon of grated parmesan cheese.
- Repeat the layers with remaining crackers, cheeses, zucchini, and parmesan.
- Arrange the sliced tomatoes around the edge of the dish; place 4 crackers in an overlapping line down the center.
- In a bowl, combine skim milk, eggs, basil leaves, and oregano leaves.
- Pour the egg mixture over the casserole; sprinkle with the remaining parmesan cheese.
- Bake at 350°F (175°C) for 40 minutes until golden and set.
Nutrition & Diet Analysis (per serving)
1062
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).