Irresistible Cheesy Zucchini Squash Strata: The Ultimate Make-Ahead Brunch or Dinner Casserole

Prepare to meet your new favorite culinary creation! This Cheesy Zucchini Squash Strata is far more than just a side dish; it’s a show-stopping centerpiece, whether gracing your next elegant brunch buffet or serving as a comforting dinner. No matter the occasion or time of day it’s served, this savory casserole is guaranteed to be devoured, leaving everyone asking for the recipe.

Our journey to this mouth-watering strata began with an adaptation from a truly exceptional source: Joanna Gaines’ second cookbook, Magnolia Table, Volume 2: A Collection of Recipes for Gathering. Joanna’s original formula is, without a doubt, a masterpiece. My simple adjustment involved a personal preference for the type of bread used, elevating an already fantastic dish to new heights of homemade goodness.

Instead of relying on store-bought French bread, I find that using a high-quality homemade loaf truly makes a difference. My go-to choices include a sturdy Everyday No-Knead Peasant Bread or my Quick & Easy No-Knead Artisan Bread. The robust texture and rich flavor of homemade bread absorb the custardy egg mixture beautifully, creating a more substantial and satisfying strata. However, don’t fret if homemade isn’t an option; a good quality French bread will still yield fantastic results.

Why This Cheesy Zucchini Squash Strata Will Become Your Go-To Recipe

This strata isn’t just a recipe; it’s an experience. Here’s why it deserves a permanent spot in your culinary repertoire:

• Unforgettable Flavor: The combination of mild zucchini and yellow squash, rich cheeses, and a savory egg custard creates a harmonious blend of flavors that’s both comforting and sophisticated.
• Perfectly Balanced Texture: Crispy, golden-brown bread cubes mingle with tender, sautéed squash, all bound together by a fluffy, cheesy egg mixture. It’s a delightful textural symphony in every bite.
• Incredible Versatility: Whether you need a hearty breakfast for a crowd, an impressive brunch centerpiece, a satisfying vegetarian main course, or a delightful side dish, this strata fits the bill.
• Effortless Entertaining: The ability to prepare this dish a day in advance makes it a dream for hosts. Simply assemble, chill overnight, and bake fresh when you’re ready to serve.
• Customizable to Your Liking: While our recipe is exceptional as is, it’s also a fantastic canvas for customization. Adjust cheeses, add other vegetables, or even incorporate cooked meats to suit your family’s preferences.

Ready to create this masterpiece? Let’s dive into the essential ingredients that make this strata so special.

Essential Ingredients for Your Cheesy Zucchini Squash Strata

Every great recipe starts with quality ingredients. Here’s what you’ll need, along with some tips for the best results:

• Hearty Bread: The foundation of our strata! You’ll need about 8 ounces (7 cups) of torn or cut bite-size pieces. As mentioned, while purchased French bread works, homemade varieties like a sturdy peasant bread or artisan bread offer superior texture and flavor. The goal is a bread that can hold up to soaking without becoming mushy.
• Olive Oil: Two tablespoons of extra-virgin olive oil will be used for sautéing. I highly recommend a single-source EVOO from Italy for its richer, more delicious flavor and minimal processing, making it a healthier choice.
• Unsalted Butter: Three tablespoons, plus a little extra for greasing the baking dish. Unsalted butter is crucial here, as it allows the natural, creamy butter flavor to shine through, and gives you complete control over the sodium content of your dish.
• Zucchini: Four large zucchinis, unpeeled and cut into 1/8-inch thick slices (approximately 34 ounces). Zucchini, also known as summer squash, offers a mild, slightly sweet flavor and a tender texture when cooked. Botanically a fruit but culinarily a vegetable, it’s incredibly versatile.
• Yellow Squash: Four large yellow squash, also unpeeled and sliced 1/8-inch thick (about 30 ounces). Yellow squash typically has a slightly firmer texture than zucchini. Using both types adds lovely color contrast and a subtle variation in texture to the strata.
• White Cheddar Cheese: Six ounces (about 1 1/2 cups) of grated or finely shredded white cheddar. For the best flavor and melt, shred your own cheese from a block. Pre-shredded varieties often contain anti-caking agents and preservatives that can affect both taste and how smoothly the cheese melts.
• Fontina Cheese: Four ounces (about 1 cup) of shredded Fontina. This semi-hard Italian cow’s milk cheese is prized for its rich, creamy texture and a distinctive nutty, buttery flavor. Its earthy, sometimes mushroomy notes deepen with age, adding complexity to the strata.
• Parmesan Cheese: Two ounces (about 1/2 cup) of grated Parmesan. Whenever possible, grate yours fresh from a block of aged Parmigiano Reggiano for an authentic, sharp, and salty punch.
• Garlic Salt: Two teaspoons. If you don’t keep garlic salt on hand, it’s easy to make your own! Simply mix three parts finely ground salt with one part garlic powder. Stir well, and you’re good to go. This simple blend adds a foundational layer of savory garlic flavor.
• Large Eggs: Eight large eggs, whether chilled or at room temperature, form the custardy base that binds the strata together.
• Milk: One and a half cups of whole milk is recommended for richness, but reduced-fat milk can be substituted if preferred, with minor impact on the final creaminess.
• Kosher Salt: Half a teaspoon. Kosher salt has a coarser grain than table salt, making it easier to control seasoning. If substituting table salt, use approximately two-thirds the amount specified in the recipe to avoid over-salting, as table salt is denser.
• Freshly Ground Black Pepper: Half a teaspoon, to taste. Freshly ground pepper offers a more vibrant and aromatic kick than pre-ground.
• Fresh Flat-Leaf Parsley: Three tablespoons, roughly chopped. Fresh parsley is highly recommended over dried, especially since it’s used as a garnish. Its bright, clean flavor and tender texture truly enhance the finished dish.

Step-by-Step Guide to Crafting Your Cheesy Zucchini Squash Strata

Follow these detailed instructions to create a flawless and flavorful strata that will impress everyone.

1. Prepare and Dry the Bread

The secret to a great strata is using bread that can absorb the egg mixture without becoming soggy. Drying the bread ensures it stays robust and adds a satisfying texture.

• Preheat your oven to 250°F (120°C).
• Spread the torn or cubed bread pieces evenly on a large sheet pan.
• Bake for 45 minutes, or until the bread is golden brown and delightfully crunchy. This slow drying process is essential.
• Once done, remove from the oven and set aside to cool completely.

2. Sauté the Zucchini and Yellow Squash

Sautéing the squash until golden brown not only softens it but also develops a deeper, richer flavor that complements the cheeses and bread beautifully.

• In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter is melted and shimmering.
• Add the uniformly sliced zucchini and yellow squash to the skillet.
• Sauté for about 15 to 18 minutes, stirring occasionally, until the squash is tender and has achieved a beautiful golden-brown color.
• Transfer the sautéed squash to a plate or a clean sheet pan. Allow it to cool completely for 20 to 30 minutes before mixing with other ingredients. Cooling prevents the residual heat from cooking the eggs prematurely.

3. Assemble and Chill the Strata

This is where the magic happens! Combining the components and allowing the strata to chill is key for the bread to properly soak up the egg mixture, resulting in a custardy, well-integrated dish.

• Lightly grease a 9×13-inch baking dish with butter, ensuring the strata won’t stick.
• In a large mixing bowl, combine the dried bread, grated Cheddar, shredded Fontina, grated Parmesan, the cooled sautéed zucchini and yellow squash mixture, and the garlic salt. Stir everything gently until it is well combined and evenly distributed.
• In a separate, large bowl, whisk together the eggs, whole milk, kosher salt, and freshly ground black pepper until the mixture is smooth and fully incorporated.
• Pour the whisked egg mixture evenly over the zucchini, cheese, and bread mixture.
• Stir thoroughly, making sure every piece of bread is well coated and soaking in the custardy liquid. This step is vital for a moist and flavorful strata.
• Spoon the entire mixture into your prepared baking dish, spreading it out evenly.
• Cover the dish tightly with plastic wrap.
• Refrigerate for at least one hour, or ideally, overnight. This chilling period allows the bread to fully absorb the egg mixture, creating that signature bread-pudding-like texture.

4. Bake to Golden Perfection

The final step brings all the flavors together, resulting in a beautifully browned, bubbly, and fragrant casserole.

• Preheat your oven to 350°F (175°C).
• Remove the plastic wrap from your chilled baking dish.
• Bake the strata uncovered for 35 to 40 minutes. The casserole should be set in the center, and the top should be gloriously golden brown and bubbling. If it browns too quickly, you can loosely tent it with foil.

5. Serve and Enjoy

The final touch of fresh parsley not only adds a pop of color but also brightens the flavors.

• Once baked, remove the strata from the oven.
• Sprinkle generously with the chopped fresh flat-leaf parsley.
• Serve immediately while still hot to enjoy its optimal creamy texture and melty cheese.

What Exactly is a Strata?

A strata is a delightful savory egg-and-bread casserole, typically baked in the oven until golden and puffed. Its name, derived from the Latin word for “layer,” often refers to the way ingredients are arranged, though in many modern variations (including this one), everything is mixed together before baking, creating a savory bread pudding effect.

The most common form is a brunch version, featuring a simple base of bread, eggs, and cheese. However, the beauty of strata lies in its adaptability. It can easily incorporate a wide array of ingredients, from various meats like ham, sausage, or bacon, to a medley of seasonal vegetables such as mushrooms, bell peppers, spinach, or, as in our case, zucchini and yellow squash.

One of the strata’s greatest advantages is its make-ahead potential. The bread and fillings are usually layered or mixed in a casserole dish, with the egg custard poured over top. The dish is then refrigerated, allowing the bread ample time—at least an hour, but preferably overnight—to soak up the egg mixture. This crucial step ensures a moist, custardy texture throughout the casserole, preventing it from becoming dry and giving it that luxurious, melt-in-your-mouth quality. When baked, the strata emerges as a cohesive, flavorful dish, perfect for feeding a crowd with minimal last-minute fuss.

Customizing Your Cheesy Zucchini Squash Strata

This Cheesy Zucchini Squash Strata is already a fluffy, bread-pudding-like dish that is wonderfully satisfying, but its inherent design makes it totally customizable. Feel free to experiment with ingredients to make it uniquely yours:

• Add Protein: For a heartier meal, consider adding cooked and crumbled sausage, diced ham, crispy bacon, or shredded chicken.
• Vary the Vegetables: Wilted spinach, sautéed mushrooms, diced bell peppers, or caramelized onions would all be delicious additions. Just be sure to pre-cook any vegetables to remove excess moisture.
• Cheese Combinations: Explore different cheese blends! Gruyère, Swiss, provolone, or even a spicy pepper jack could add exciting new dimensions of flavor.
• Herb Appeal: Besides parsley, fresh chives, dill, thyme, or oregano can introduce different aromatic notes.
• Spice It Up: A pinch of red pepper flakes can add a subtle warmth if you enjoy a touch of heat.

Use your favorite ingredients to create a side dish or meal that your entire family will absolutely love!

This cheesy zucchini squash strata is a true culinary chameleon, capable of transforming from a simple side dish to a heartwarming main meal. Its fluffy, bread-pudding-like texture and rich, savory flavors make it a guaranteed crowd-pleaser.

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