browneye
08-11-2001, 10:15 AM
This recipe appeared in Fine Cooking Magazine, I believe last summer. I modified it and reduced the fat by using egg substitute instead of whole eggs and 1% milk and evaporated milk instead of cream, with absolutely no impact on flavor. I absolutely love this recipe, as does DH. Very easy. The flavors are best with the very finest tomatoes and squash. I serve with a salad and/or fruit for a nice summer meal. It is very pretty and colorful.
I am posting my lightened version:
* Exported from MasterCook *
Summer Vegetable Strata
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 French baguette slices -- Enough to cover the bottom of your pan, day-old or lightly toasted
1 clove garlic -- crushed
salt and pepper -- to taste
1 cup 1% low-fat milk
1 cup evaporated skim milk
1 1/4 cups egg substitute, liquid -- (or equivalent to 5 eggs)
3/4 cup parmesan cheese -- (Parmigiano Reggiano, divided)
pinch red pepper flakes
1 cup fresh basil leaf -- loosely packed
1/2 tablespoon olive oil
1 small onion -- chopped
2 medium summer squash -- or zucchini, or 1 of each
2 tomatoes
Heat oven to 350 º. Spray an 8X8 inch square baking dish with nonstick spray. Rub the top of each slice of bread with the garlic. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
Measure the milk in a 1-qt. measure, preferably one with a spout. Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of pepper and some salt. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.
In a large saute pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 min. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let brown undisturbed for 1-2 min. to encourage browning; check before you turn them.
Halve and seed the tomatoes, and chop the flesh coarsely. When the squash is lightly browned on bot sides, and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat. With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with remaining cheese. Bake until the milk and egg mixture sets, 40-45 minutes. Let cool at least 5 minutes, slice into squares and serve.
Source:
"Fine Cooking"
Start to Finish Time:
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.2% calories from fat); 31g Protein; 60g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 988mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Non-Fat Milk; 1 Fat.
Serving Ideas : Serve with Salad and Fruit.. Sauvignon Blanc or Pinot Gris makes a nice accompaniment.
NOTES : From Fine Cooking Magazine, modified version to reduce fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
I am posting my lightened version:
* Exported from MasterCook *
Summer Vegetable Strata
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 French baguette slices -- Enough to cover the bottom of your pan, day-old or lightly toasted
1 clove garlic -- crushed
salt and pepper -- to taste
1 cup 1% low-fat milk
1 cup evaporated skim milk
1 1/4 cups egg substitute, liquid -- (or equivalent to 5 eggs)
3/4 cup parmesan cheese -- (Parmigiano Reggiano, divided)
pinch red pepper flakes
1 cup fresh basil leaf -- loosely packed
1/2 tablespoon olive oil
1 small onion -- chopped
2 medium summer squash -- or zucchini, or 1 of each
2 tomatoes
Heat oven to 350 º. Spray an 8X8 inch square baking dish with nonstick spray. Rub the top of each slice of bread with the garlic. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
Measure the milk in a 1-qt. measure, preferably one with a spout. Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of pepper and some salt. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.
In a large saute pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 min. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let brown undisturbed for 1-2 min. to encourage browning; check before you turn them.
Halve and seed the tomatoes, and chop the flesh coarsely. When the squash is lightly browned on bot sides, and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat. With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with remaining cheese. Bake until the milk and egg mixture sets, 40-45 minutes. Let cool at least 5 minutes, slice into squares and serve.
Source:
"Fine Cooking"
Start to Finish Time:
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.2% calories from fat); 31g Protein; 60g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol; 988mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Non-Fat Milk; 1 Fat.
Serving Ideas : Serve with Salad and Fruit.. Sauvignon Blanc or Pinot Gris makes a nice accompaniment.
NOTES : From Fine Cooking Magazine, modified version to reduce fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0