- Prep time
- 25 minutes PT25M
- Cook time
- 1 hour PT1H
- 8–10 servings
Traditionally a breakfast dish, this veggie-packed casserole is just as delicious at dinnertime. Pro Tip: Sandwich leftover slices of strata between toasted brioche for decadent egg sandwiches!
- 5 eggs, beaten
- 10 ounces half and half
- ⅛ teaspoon cayenne
- ¼ teaspoon nutmeg
- 1 tablespoon salt
- 1 teaspoon pepper
- ¼ cup olive oil, divided
- ½ yellow onion, small diced
- ½ red bell pepper, small diced
- 2 cups challah, diced and toasted
- ½ bunch green onions, sliced thin
- ¼ bunch basil, chiffonade
- ¼ cup shredded Pecorino Romano
- 2 zucchini, sliced into ⅛-inch rounds
- 2 yellow squash, sliced into ⅛-inch rounds
- 5 Roma tomatoes, sliced into ⅛-inch rounds
- 1 tablespoon chopped thyme, divided
- ½ cup grated Parmesan, divided
Mix together the eggs, half and half, cayenne, nutmeg, salt and pepper.
Heat 1 tablespoon olive oil in a sauté pan over medium heat, then sauté the onions and peppers until lightly caramelized and just tender.
Place challah in a work bowl and toss with the sautéed onions and peppers plus green onions, basil and Pecorino Romano. Add the egg mixture and toss to coat. Set aside to soak for 10 minutes.
Heat oven to broil.
Coat bottom of a cast iron skillet with 1 tablespoon olive oil. Starting at the bottom outside edge of the pan, shingle the zucchini slices to make a complete circle. Follow with the tomatoes and then the yellow squash, overlapping concentric circles to create a “crust" with the vegetables. Finally shingle zucchini around the side of the pan. There should be some slices left over.
Sprinkle evenly with ½ tablespoon thyme and ¼ cup grated Parmesan. Place entire pan under the broiler and broil until the cheese is melted and golden brown. When the cheese is browned, remove the pan from the oven and place the bread mixture evenly over the vegetable crust. Gently press to make a smooth top.
Lower oven temperature to 325°F.
Toss the remaining vegetable slices in the olive oil to coat, then use them to shingle the top just like the bottom. Place entire pan back in the oven and bake for 35–45 minutes, or until the center reaches 150°F.
Remove pan from the oven and turn the broiler back on. Sprinkle the remaining Parmesan over the top and place back in the oven on the bottom rack until the cheese is browned and the internal temperature reaches 165°F. Top with fresh chopped thyme or basil before serving.