Roasted Cherry Tomato & Zucchini Strata
Prep time
Cook time
Total time
An assemble ahead brunch or lunch dish that feeds a crowd which can be doubled or tripled with ease.
Serves: 10 - 12 depending upon serving size
  • 13 large eggs
  • 1 cup of heavy cream
  • ½ loaf of ciabatta
  • 1½ cups of prepared pesto sauce
  • 2 pints of cherry tomatoes
  • Head of garlic
  • Fresh thyme
  • 4 small-medium sized zucchini
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 cup of grated pecorino
  • ½ pound of low moisture mozzarella sliced
  • Fresh basil for garnish
  • 9 by 13 inch baking dish
  • Butter to grease the baking dish
  1. Slice the ciabatta into 1 inches slices and toast either on a baking tray in a 325º oven or in a conventional toaster, watching carefully in both cases as to not burn the bread - set aside. Once cool, break the toasted slices into irregular pieces. The toasted bread pieces may be put in a plastic bag and set aside for the next day to assemble the strata.
  2. Preheat the oven to 325º, lay a sheet of parchment paper on a heavy duty baking tray, wash and dry the cherry tomatoes. Spread the cherry tomatoes over the baking parchment, drizzle with olive oil, scatter 4 garlic cloves over the tomatoes along with 6 or 7 sprigs of the thyme. Oven roast for 35 - 50 minutes or until the tomatoes shrivel, become darkened and release some of their juices. Remove the tray from the oven, set aside to cool. Once the tomatoes are cool discard the garlic and thyme and keep the roasted tomatoes for the next day.
  3. Wash the zucchini and trim the ends, do not peel; dice into half inch pieces. Peel and slice two cloves of garlic. Add olive oil to a saute pan along with the sliced garlic turning the flame to medium, add the diced zucchini and sauté until the zucchini is lightly brown; set aside to cool, remove the garlic. The cooled zucchini may be covered and placed in the refrigerator for the next day.
  4. The evening before you are ready to bake the strata, butter the baking dish. Place the pesto sauce into a large bowl, add the irregular pieces of toasted bread and toss until the bread is well coated with the pesto.
  5. Break the eggs into a large bowl with the cream and pecorino, whisk until the mixture is custard like.
  6. Arrange the pesto coated bread over the bottom of the buttered baking dish. Follow with a layer of the roasted tomatoes and any of the juices which have accumulated, then the zucchini.
  7. Tear the mozzarella slices into quarters and arrange the pieces over the zucchini.
  8. Pour the prepared custard over the contents of the baking dish, cover the dish with plastic wrap and place into the refrigerator overnight.
  9. The next morning removed the baking dish from the refrigerator about 30 - 40 minutes before you plan to put it into the oven, preheat the oven to 350º.
  10. Place the baking dish into the preheated oven and bake for 20 to 30 minutes until the top is brown and the custard has set. Remove and set aside for at least 20 minutes before serving. When ready to cut into desired size portions and garnish with fresh basil,
Recipe by LaBellaSorella at