Joanna Gaines Squash and Zucchini Strata (lightened Up)

12 servings
2 hr 45 min

This past weekend, I decided to make Joanna Gaines Squash and Zucchini Strata. This decision led to a long debate between my husband and I on whether a strata is the same thing as a casserole. Turns out, a casserole is any dish prepared in a casserole dish; therefore, a strata is a type of casserole consisting of bread and eggs.


Anyways, this strata is an excellent way to use all of the fresh zucchini and squash you will find in the summertime. It can be prepared as a side dish or enjoyed as a main meal for brunch or dinner.


I lightened it up by utilizing whole wheat bread, skim milk and substituting egg whites for 1/2 of the whole eggs.

Joanna Gaines nailed it again with this recipe.

Utilizing whole wheat bread increases the fiber and nutrients of the meal.

Substituting egg whites for 1/2 of the eggs creates a lower calorie and lower fat recipe.

This squash and zucchini strata is a fluffy and savory dish your whole family will enjoy.

Joanna Gaines Squash and Zucchini Strata (lightened Up)
Recipe details
  • 12  servings
  • Prep time: 2 Hours Cook time: 45 Minutes Total time: 2 hr 45 min
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Ingredients

  • 7 cups whole wheat bread pieces
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 large zucchini, sliced
  • 4 large yellow squash, sliced
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 4 large eggs; 6 egg whites
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups skim milk
Instructions
For the Bread Pieces
Preheat the oven to 250°F.
Bake the whole wheat bread pieces on a sheet pan for 45 minutes until crunchy and golden brown. Set aside.
For the Strata
Spray a 9 x 13-inch baking dish with cooking spray
In a large skillet, heat the oil and butter over medium heat. Add the zucchini and squash and sauté until golden brown, about 15 minutes. Transfer to a plate or bowl and place in the refrigerator to cool completely.
Once cooled, mix the squash and zucchini with the bread, Cheddar, Fontina, Parmesan, and garlic powder in a large bowl.
In a separate large bowl, whisk together the eggs, egg whites, milk, salt, and pepper until smooth.
Pour the egg mixture over the zucchini and bread mixture and stir until well combined. Pour the mixture into the prepared baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350°F.
Remove the plastic wrap and bake the strata for 35 to 40 minutes.
Tips
  • Time saving tips:
  • Make toasted bread pieces 1-2 days before preparing the casserole.
  • Prepare casserole night before, place in refrigerator over night and bake right before serving.
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