Zucchini, Mushroom, and Thyme Strata

Zucchini, Mushroom, and Thyme Strata is perfect for any meal.

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.

Dig into a dish of Zucchini, Mushroom, and Thyme Strata

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 strata is a great dish for any meal of the day.

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.

Recipe for Zucchini, Mushroom, and Thyme Strata
Serves 4-6

Lighter Tuna Salad with Radishes and Dried Cherries

Tuna Salad

Lighter and loaded with flavor

I feel like tuna salad is one of those things you either love, or you don’t eat. I’m a tuna salad lover! When the folks from Bumble Bee Foods contacted me to try a range of their products and develop a recipe, I was thrilled!

For the days you have time to spare, this recipe for Lighter Tuna Salad with Radishes and Dried Cherries makes a great meal. Whether you have a special day planned that includes putting together brunch (add the tuna salad to long endive spears or serve over salad greens), or you’re making sandwiches for a satisfying lunch, this recipe adds a few ingredients that will make it special any time. I’ve also lightened things up by replacing half the mayonnaise with Greek-style yogurt.

On-the-go options

You might know Bumble Bee for its tuna (and it offers a wide variety of tuna), but it also has additional sea food products like salmon, shrimp, clams and more. New to me, Bumble Bee also has tuna that comes pre-seasoned — its Sensations line — perfect for days when you’re short on time. There is a Spicy Thai Chili option that includes roasted garlic, onion, paprika, and chili; Sundried Tomato & Basil; and also Lemon & Pepper. These are perfect to serve with salad greens, or over pasta or brown rice — just pop open the can and toss.

BB Solid White Albacore in WaterHealthy food choices don’t have to be difficult to come by, and Bumble Bee is helping to make things easier with its free e-book, BeeWell for Life® — A Living Guide. It’s full of fitness tips, healthy living articles, recipes and more.

 

If you’re a tuna salad lover, you’ll love this recipe for Lighter Tuna Salad with Radishes and Dried Cherries!

Disclosure: I was not compensated financially for writing this post, and the opinions are my own. I was provided with a variety of Bumble Bee product for my use.
Recipe for Lighter Tuna Salad with Radishes and Dried Cherries
Serves 4

Swiss Chard and Mushroom Popover Bake

Pouting Over Popovers

I woke up Sunday morning hungry, but not so hungry that I wasn’t interested in baking something good! I was ready to grab my trusted popover recipe (remember? I follow recipes), but I could not find it. So I pouted and took on the cereal-is-fine attitude.

Cut to an hour later, still no breakfast (not even cereal), and I was back to digging for that recipe. I never got my hands on it, but what I found instead was an old Cooking Light popover recipe. Everything worked out, because by that point, brunch was in order and I had the perfect ingredients on hand to change things up to make this recipe for Swiss Chard and Mushroom Popover Bake!

Find Your Perfect Popover

The thin shell of this popover is puffy and light around the sides and more dense on the bottom. It doesn’t seem like it would be filling, but it is.

One thing I like about this dish is that you could add so many things to the crust. Try a variety of veggies or maybe make it sweet and fill it with apples, spices and walnuts. I had Swiss chard and mushrooms on hand, so that’s what I used (I’ll definitely add pine nuts next time).

Bonus: The original recipe called for wheat pastry flour, but the Bob’s Red Mill Garbanzo Bean Flour I used turned this into a great gluten-free dish. Bob’s Red Mill suggests using 7/8 cup of this flour to replace 1 cup of wheat flour in baked goods (you do the math), but I keep the proportions the same and it worked out great.

Recipe for Swiss Chard and Mushroom Popover Bake

Recipe adapted from Cooking Light.

Serves 4