While this dish can be made year-round using store-bought zucchini and dried herbs, it’s particularly good in early summer when local zucchini are readily available and fresh herbs can be substituted for the dried. Simply use 2 tablespoons shredded basil and 2 teaspoons fresh oregano leaves instead of the dried herbs in the recipe.
Mediterranean StrataBy Yvonne Martin of The White Oak Inn
- 5 eggs
- 3/4 cup milk
- 1/4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon each of dried basil and oregano
- 2 tablespoons butter
- 1 large yellow or green zucchini, sliced into 1/4 inch slices
- 1 cup diced onion
- 1 cup of canned diced tomatoes or fresh sliced or diced tomatoes
- 1 cup of feta cheese
Preheat oven to 350 degrees. Spray a deep 9 inch pie plate or 8 inch square baking dish with cooking spray.
Melt butter in a skillet and saute the onion until translucent. Add zucchini and saute for about 3 or 4 minutes.
Mix in basil and oregano.
Combine the eggs, milk, flour, baking powder, basil and oregano in a blender or food processor.
Spoon the onion and zucchini mixture evenly over the bottom of the baking dish. Spread the sliced or diced tomato and feta cheese evenly over top. Gently pour the egg batter over all.
Bake at 350 degrees for about 40 minutes, or until a knife inserted in the middle comes out clean. Let sit for 10 minutes before slicing into 6 -8 servings.