I don’t know about you, but I LOVE Joanna Gaines. I love everything from her style to her cooking! So when I saw her cookbook while grocery shopping, I decided to pick it up! Here is my first attempt at a recipe from the book. Magnolia Table Volume 2, and I am sharing! I am sure this Zucchini Squash Strata will be the first of many I share! So many yummy recipes and so little time!
The Collection
The collection of recipes in this new book is mostly for “gatherings” of people. I am modifying the recipes to accommodate a family size gathering versus a large gathering. This particular recipe was originally 8 to 10 people. Even though I reduced the recipe, this made enough for at least 6 people, if not more. I made two different trays. A square 9″ x 9″ pan and a round 12″ cast iron skillet pan. And it made plenty with left overs!
Zucchini Squash Strata
Ingredients
- 1 large Loaf of French Bread, torn or cubed *about 3-4 cups
- 2 tbsp Olive Oil
- 5 tbsp Butter
- 2 Zucchini, sliced *1/8 inch think if possible
- 2 Yellow Squash, sliced *1/8 inch think if possible
- 5 oz White Cheddar Cheese, shredded
- 4 oz Fontina Cheese, shredded
- 1/2 cup Parmesan Cheese, shredded
- 2 tbsp Minced Garlic
- 1 cup Heavy Cream *you can also use whole milk
- Salt/Pepper to taste
- 3 tbsp Fresh Parsley
- 5 Large Eggs
Instructions
- Preheat broiler or oven to 250 degrees.
- Spread torn bread on a sheet pan and dry in the oven for 45 minutes. If you are like me, and wanted it done quicker, toast under the broiler for 4 minutes!
- In a large skillet, heat oil and butter over medium heat. Add the sliced minced garlic, zucchini and squash and saute until golden brown. Approximately 15 minutes. Transfer to a plate to cool.
- Grease a 9 x 13 inch baking dish with butter or a non-stick cooking spray. Set aside.
- In a seperate bowl whisk together the eggs, milk and salt/pepper until smooth.
- Pour egg mixture over the zucchini and bread mixture. Stir until the bread is well coated. Then added the shredded cheddar and Fontina cheese and mix until well distributed. Spoon mixture into the prepared baking dish. Sprinkler shredded Parmesan cheese over the top! Cover lightly with plastic wrap and refrigerate for 1 hour or overnight.
- Preheat oven to 350 degrees.
- Remove plastic wrap and bake the strata until the casserole is set and the top is nicely browned. 35 to 40 minutes.
- Sprinkle with parsley and serve hot! It is amazing!
- Store in an airtight container in the refrigerator for upto 3 days.
Conclusion
This is the first recipe of Joanna Gaine’s I have ever made. and I have to say, I am impressed! Not only was this delicious the first night but it was even more amazing the day after! So I will be prepping it and chilling overnight next time, not just for an hour. And it was incredibly easy. Which is always a must on any recipe I post. So I am giving this a FIVE STAR rating and I can’t wait to share even more amazing recipes with you from her new book!
I made my strata in two pans, rather than one. I love my cast iron pan! It is 12″ and it made a beautiful presentation on the table! CLICK HERE to see more details on where to purchase this skillet!
Want to purchase the book? CLICK HERE to purchase via Amazon!
More importantly, thank you for spending your time here at Colorado Kelly! I love having you here and appreciate everyone that comes to visit and look forward to having you come back soon!
Related Topics:
The BEST Turkey Stuffing Recipe
Bacon and Garlic Smash Potatoes
*This post may contain affiliate links! That means; I may get a commission at no additional cost to you! I do not recommend any products/services that I don’t use and love myself!
Tortellini Bake
Peace
Ooh. I just always love to try something new. And I also love Joanna Gaines. This recipe looks absolutely tempting. I hope to try it out when I can.
Kelly
I wish I had the talent of Joanna Gaines! Until then, I will duplicate what I can!
Rina
This looks amazing!! I’ve never heard of this type of recipe with toasted bread on the bottom. As a vegetarian, I’m always looking for wonderful new meals and I can’t wait to try this. Thank you for sharing.
Kelly
My family thought it was fabulous! I hope you love it too!
Jasmine Hewitt
my husband loves zucchini! i gotta try this on him
Kelly
I am sure he will love it!!!
Summer
Looks so good! I’ll have to try this out sometime during quarantine!
Kelly
Lots of opportunities to cook for me!!!
Karen
This looks delicious! I love finding ways to use zuchinni! Also, your site is beautiful! I love the colors and layout.
Kelly
Thank you so much!! It means the world to me that you like my site! =)
Patricia @ Grab a Plate
Oooo – this sounds amazing! I’m always looking for different ways to use up summer’s zucchini! Perfect for Mother’s Day brunch and beyond!
Kelly
Mother’s Day! What a great idea!!!!!
Patricia @ Grab a Plate
I’ve got this on my mind! I love the sound of it — seems comforting for a fabulous breakfast or brunch! And another great way to use those zucchinis!
Kelly
You can never go wrong with zucchini!!!
Patricia
Did you leave a step out on what to do with the three cheeses?
Kelly
OMG! I made the correction! My apologies! Thank you!
Patty O’Hair
Hi-
If you added little cubed ham pieces, would that work as a main dish? Or would the ham get dried out?
I’ve never thought of that before, so I couldn’t have asked it.
Kelly
I would say it would taste great! Just make your ham pieces a little bigger rather than smaller! Great idea!
Kathy B.
Thank you for sharing this recipe, Kelly! We plan to make it today, with the addition of breakfast sausage, and will enjoy it tomorrow!
I’m enjoying your website, especially the recipes! ♥️
Kelly
Thank you! I love knowing you are getting so much value from my blog!!!!
Bonnie Bosh
I made this recipe today and it was SO YUMMY — but so soggy. What did I do wrong??? I didn’t dry out the bread for a long as the recipe says and I did only refrigerate for 1 hour. Any tips??? Hoping to take this to Thanksgiving!
Kelly
The bread needs to be dried out (this is not an option as it won’t absorb if it has not been) and I would definitely suggest refrigerating longer. Overnight seems the best!