Zucchini-Tomato Strata
- One 6-ounce baguette, cut into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 medium zucchini (1 pound), cut into 1/2-inch dice
- 1 large red onion, cut into 1/2-inch dice
- 1/2 teaspoon chopped thyme
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyere cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
- Preheat the oven to 350.
- Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil.
- Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
- In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil.
- Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes.
- Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes.
- Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.
- Spread the remaining zucchini in an even layer in the skillet.
- Sprinkle with 2 tablespoons of the Gruyere and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices.
- Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 2 tablespoons of Gruyere and 1 tablespoon of Parmigiano-Reggiano.
- Arrange alternatively slices of tomato and baguette on top in concentric circles.
- Sprinkle with the remaining 1/4 cup Gruyere and 3 tablespoons of grated cheese.
- Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper.
- Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
- Bake for about 35 minutes, until the top is richly browned and the tomatoes have released their juices.
- Let stand for 10 minutes before serving.
baguette, extravirgin olive oil, salt, zucchini, red onion, thyme, chicken broth, heavy cream, gruyere cheese, freshly grated parmigianoreggiano cheese, tomatoes
Taken from www.foodandwine.com/recipes/zucchini-tomato-strata (may not work)