Baked Brie, Tomato and Zucchini Strata

Camellia Inn

211 North Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Lucy Lewand
  • YIELD: Serves 8

This strata is a delicious way to enjoy fresh summer tomatoes and zucchini.

  • 2 small zucchini, cut crosswise into 1/4-inch slices
  • 6 slices crusty French sourdough bread, each1/2 inch thick
  • 8 ounces Brie cheese, cut into 1/2-inch cubes
  • 4 plum or heirloom tomatoes, cut lengthwise into 1/4-inch slices
  • 3 eggs
  • 2/3 cup evaporated skim milk
  • 1/3 cup finely chopped onion
  • 3 tablespoons snipped fresh dill
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 to 8 cherry tomatoes
In a small saucepan, bring lightly salted water to a boil over high heat. Add the zucchini, cover and cook until just tender, 2 to 3 minutes. Drain and set aside. 

Spray a 9-by-13-inch baking dish with cooking spray. Arrange the bread slices in the prepared dish, cutting them to fit. Sprinkle half of the cheese over the bread. Arrange the zucchini and sliced tomatoes on top, and sprinkle with the remaining cheese.

In a bowl, whisk together the eggs, evaporated milk, onion, dill, salt and pepper. Pour over the vegetables and cheese, pressing down lightly to saturate with the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

Preheat the oven to 350°F.  

Remove the plastic wrap and cover the strata with aluminum foil. Bake for 30 minutes. Uncover and continue baking until a knife inserted near the center comes out clean, 25 to 30 minutes more. Let stand for 10 minutes before serving. Garnish with the cherry tomatoes.   

Camellia Inn

211 North Street
Healdsburg, CA 95448