Date added: November 17, 2007
1. In a covered medium saucepan cook zucchini in a small amount of boiling, lightly-salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2. Meanwhile, coat a 2-quart rectangular baking dish with nonstick cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
3. In a medium bowl combine eggs,
4. Remove plastic wrap from strata; cover with foil. Bake in a 325 F. oven for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the centre comes out clean. Let stand for 10 minutes before serving.
| Per serving | % Daily Value* |
| Calories 226 | 11% |
| Fat 9g | 14% |
| Cholesterol 166mg | 55% |
| Sodium 551mg | 23% |
| Carbohydrates 21g | 11% |
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