This is the love child of a frittata and a strata. We're talking about layers of bread soaked in a custardy egg-milk mixture and layered with sliced tomatoes and little nuggets of zucchini. Oh yes, and let's top it with a heavy-handed sprinkling of grated Parmesan.




  • Heat oven to 375°. Brush bottom and sides of a large ovenproof skillet with oil.

  • Whisk eggs, milk and salt in a bowl until fairly smooth. Stir in basil.

  • Place half the tomato slices in bottom of skillet and top with zucchini. Pour in egg mixture. Place baguette slices in skillet in a decorative pattern, turning each slice over once to completely coat it with egg mixture. Arrange remaining tomato slices over top and bake 20 min. Remove from oven, sprinkle with Parmesan and bake until egg is set (a toothpick inserted into center will come out clean) and cheese is golden, about 20 min more.

  • Let stand 10 min before cutting into wedges to serve.


Adapted from the book Hero Dinners: Complete One-Pan Meals That Save the Day by Marge Perry and David Bonom. Copyright © 2019 by Marge Perry and David Bonom. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

Nutrition Facts

296 calories; 15 g total fat; 5 g saturated fat; 604 mg sodium. 20 g carbohydrates; 2 g fiber; 5 g sugar; 20 g protein;