Sunday Supper: Italian Zucchini-Tomato Strata

Serves 6.

Note: Plan ahead by preparing the recipe up to the point where it goes into the oven. Cover baking dish with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove plastic wrap and bake as directed. From "Betty Crocker: The Smart Dinner."

• Cooking spray for baking dish

• 6 c. cubes (1-in.) of day-old Italian or French bread

• 1 1/2 c. (about 6 oz.) shredded Italian cheese blend, divided

• 2 tbsp. olive oil

• 1 medium onion, chopped (about 1/2 c.)

• 2 medium zucchini, chopped (about 2 c.)

• 2 medium tomatoes, cut into small chunks (1 c.)

• 5 eggs

• 2 egg yolks

• 2 c. whole milk

• 1 tsp. Italian seasoning

• 1/4 tsp. salt

• 1/4 tsp. freshly ground pepper

Directions

Preheat oven to 325 degrees.

In a large skillet over medium-high heat, warm olive oil. Cook onion, garlic, zucchini and tomatoes, stirring frequently, until lightly browned, about 5 to 6 minutes. Evenly spoon vegetables over bread and cheese.

In a medium bowl, whisk eggs, egg yolks, milk, pepper sauce, Italian seasoning and salt and pepper until thoroughly combined. Pour mixture evenly over vegetables. Sprinkle top with remaining 1/2 cup cheese.