Categories: Brunch, Cheese

Ingredients

• 2 small zucchini cut into 1/4 inch slices
• 6 1/2 inch slices crusty sour dough bread
• 8 ounces brie, cutinto 1/2 inch cubes
• 4 roma tomatoes cut lengthwise into1/4 inch slices
• 1 cup refrigerated egg product
• 2/3 cup evaporated milk
• 1/3 c finely chopped onion
• 3 tbs snipped fresh dill
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 to 8 cherry tomatoes

Directions

1. Cook zucchini, covered for 2 to 3 minutes. Drain and set aside.

2. Spray a 2 qt rectangular baking dish with non stick spray. Arrange bread in the dish, cutting as necessary to fit. Sprinkle half of the brie over the top. Arrange zucchini and tomatoes on top of bread. Sprinkle with remaining cheese.

3. In a bowl, combine egg product, evaporated milk, onion, dill, salt and pepper. Pour evenly over vegetables and cheese. Lightly press vegetables down with back of spoon to be sure everything is saturated with egg mixture. Cover with plastic wrap and chill for 4 or 24 hours.

4. eat oven to 325. Remove plastic wrar from strata. Cover lwith foil. Bake 30 minutes. Uncover and bake 25 to 30 minutes more. Let stane 10 minutes.

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