Italian Garden Strata Recipe - Recipe Center - Raley’s Family of Fine Food Stores
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Italian Garden Strata
Italian Garden Strata
1 loaf Fresh Service Bakery French bread cut in to 1 -inch cubes (10 cups)
3 oz. thinly sliced prosciutto diced
2 tbsp. butter
1 large onion peeled and diced
1 bulb fennel thinly sliced (white part only)
1 medium red bell pepper seeded and diced
1 large or 2 small zucchini halved and sliced
1-1/3 cups mozzarella cheese chopped
1/2 cup Parmesan cheese freshly grated
2-1/2 cups milk
6 eggs
1-1/2 tsp. basil
1/4 tsp. pepper
Prep time: 30 minutes
Refrigerate time: overnight
Cook time: 1 hour

Place bread in a 13-by-9-inch baking dish sprayed with nonstick cooking spray; set aside. In a large skillet, sauté prosciutto for 5 to 10 minutes or until slightly crispy; sprinkle over bread. Melt butter in same skillet. Add onion and cook for 10 minutes over medium heat, stirring occasionally. Add fennel; cook and stir for 5 minutes. Add bell pepper; cook for 5 minutes more. Stir in zucchini. Add cooked vegetable mixture and cheeses to dish with bread and toss lightly to mix. Whisk together milk, eggs, basil and pepper; pour over bread mixture. Cover and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove cover from dish and bake for 1 hour or until golden brown on top and cooked through.

Makes 12 servings.
Nutritional Information:
225 calories, 14 g protein, 11 g fat, 19 g carbohydrate, 2 g fiber, 134 mg cholesterol, 465 mg sodium