Subj : BH&G 3545
To   : All
From : Dave Drum
Date : Sat Aug 07 2021 10:50:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini-Fontina Strata
 Categories: Squash, Cheese, Breads, Dairy, Herbs
      Yield: 8 Servings
 
      2 tb Olive oil
      3 md Zucchini; halved longway, in
           - 1/4" pieces
      6 c  Bite-size focaccia w/garlic
           - cubes
  1 1/4 c  Shredded Fontina cheese
    1/2 c  Grated Parmesan cheese
      2 tb Snipped fresh Italian
           - parsley
      1 ts Snipped fresh thyme
           +=OR=+
    1/4 ts Dried thyme; crushed
      6 lg Eggs; lightly beaten
      2 c  Milk
      1 ts Salt
    1/2 ts Ground black pepper
           Fresh thyme sprigs (opt)
 
  Line a 4 to 5 quart slow cooker with a disposable slow
  cooker liner. In a large skillet heat oil over
  medium-high heat. Working in batches, cook zucchini in
  hot oil until lightly browned, stirring occasionally.
  Transfer to a large bowl; cool slightly.
  
  Stir bread cubes, Fontina cheese, Parmesan cheese,
  parsley, and thyme into zucchini. Spoon mixture into the
  prepared cooker. In the same bowl combine eggs, milk,
  salt, and pepper. Pour egg mixture over bread mixture in
  cooker. Using the back of a large spoon, press lightly to
  moisten bread completely.
  
  Cover and cook on low-heat setting for 5 to 5 1/2 hours
  or until a knife inserted in the center comes out clean.
  Turn off cooker. Let stand, covered, for 15 to 30 minutes
  before serving. If desired, garnish with fresh thyme
  sprigs and/or additional ground black pepper.
  
  MAKE-AHEAD TIP: The dry ingredients and wet ingredients
  can be prepped ahead of time and refrigerated separately
  for up to 24 hours. On serving day, pour the egg mixture
  over bread mixture. Continue as directed in Step 3.
  
  Makes: 8 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You will never win if you never begin" -- Helen Rowland

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