What do you do with day-old bread? Save it to make a savory strata. Zucchini, Mushroom, and Thyme Strata is a filling and flavorful dish that is perfect for brunch or dinner (I even like it cold, straight out of the fridge for breakfast).
I was wracking my brain trying to figure out how I let the majority of a loaf of crusty, artisan bread get a little past its prime. Not using the entire loaf is something that makes me sad. Wasting bread is like a sin to an Italian, so I had to think of some way to put it to good use.
Since a strata includes eggs (and bread), many recipes are geared to serve for breakfast or brunch. But as you well know, breakfast for dinner is always a treat, so why not consider a strata for your evening meal? Pair it with soup or salad for a fab meal.
I pulled some veggie staples from the fridge and thought marinara sauce would make a colorful splash for this dish. The thyme is a nice complement to the zucchini and mushrooms, and I included Mozzarella and Parmesan cheeses, too. If you’re still in love with zucchini even after the summer, try adding it to pizza.
A few great things about a strata:
- It’s the perfect way to use up day-old bread
- You can include pretty much any vegetable and cheese combo you’d like
- You can make it the day before you want to serve it (just refrigerate overnight before you’re ready to pop it in the oven)
This recipe for Zucchini, Mushroom, and Thyme Strata is easy to make and can help keep you guilt-free over unused bread. Serve this for any meal of the day.