Meals Matter

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Contributed By: morningflower
The Sonoma Diet

Brie, acclaimed as one of the world's greatest cheeses, gives this delectable dish a robust flavor. If you prefer, assemble this strata the night before so it's ready for baking the next morning.

Ingredients

Nonstick olive oil cooking spray

2 Small zucchini, cut crosswise into 1/4-inch-thick slices (about 2 cups)

1/8 teaspoon Kosher salt

1/8 teaspoon Freshly ground black pepper

6 slices Whole wheat bread, dried and torn into bite-size pieces

1 4.4-ounce Package Brie cheese, cut into 1/2-inch cubes

1 cup Halved grape or cherry tomatoes

4 Eggs

2/3 cup Evaporated milk

1/3 cup Sliced green onions

3 tablespoons Chopped fresh dill

1/2 teaspoon Kosher salt

1/8 teaspoon Freshly ground black pepper

Preparation

1. In a covered medium saucepan cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini; transfer to a medium bowl. Season with 1/8 teaspoon kosher salt and pepper. Set aside.

2. Meanwhile, coat a 2-quart rectangular baking dish with nonstick cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.

3. In a medium bowl whisk together eggs, evaporated milk, green onions, dill, kosher salt, and pepper. Pore evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.

4. Preheat oven to 325 F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover, back for 25 to 30 minutes more or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.

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