This new strata uses zucchini and focaccia bread. It’s great for breakfast, lunch or dinner.


  • 4 medium zucchini, halved
  • lengthwise and sliced
  • 1 onion, chopped
  • 2 Tbsp. olive oil
  • 1 loaf focaccia bread, cut into bite- sized pieces
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crumbled feta cheese
  • 1/2 cup grated Parmesan cheese
  • 7 eggs, lightly beaten
  • 2 cups milk
  • 2 Tbsp. fresh parsley
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

In an large skillet cook zucchini and onion in oil over medium-high heat until light brown, stirring

occasionally. Remove from heat. Place half the bread pieces in the bottom of a prepared 9 x 13-inch baking dish. Top with half of the squash and half of each of the cheeses. Repeat layers.

In a large bowl combine eggs, milk, parsley, garlic powder, salt and pepper. Pour evenly over layers in baking dish. Cover and refrigerate for 2 to 24 hours.

When ready to cook, preheat oven to 325º. Remove plastic wrap and bake for 45 to 50 minutes. Let stand for 10 minutes before serving.