NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Zucchini-Fontina Strata

2,106 views
Rate me!
  • Makes: 8 servings
  • Serving Size: 1 1/2 cups
  • Prep: 25 mins
  • Slow Cook: 5 hrs to 5 hrs 30 mins (low)
  • Stand: 15 mins

Zucchini-Fontina Strata

Ingredients

Directions

  1. Line a 4- to 5-quart slow cooker with a disposable slow cooker liner. In a large skillet heat oil over medium-high heat. Working in batches, cook zucchini in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; cool slightly.
  2. Stir bread cubes, Fontina cheese, Parmesan cheese, parsley, and thyme into zucchini. Spoon mixture into the prepared cooker. In the same bowl combine eggs, milk, salt, and pepper. Pour egg mixture over bread mixture in cooker. Using the back of a large spoon, press lightly to moisten bread completely.
  3. Cover and cook on low-heat setting for 5 to 5 1/2 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand, covered, for 15 to 30 minutes before serving. If desired, garnish with fresh thyme sprigs and/or additional ground black pepper.

From the Test Kitchen

Make-Ahead Tip:

The dry ingredients and wet ingredients can be prepped ahead of time and refrigerated separately for up to 24 hours. On serving day, pour the egg mixture over bread mixture. Continue as directed in Step 3.

Nutrition Facts (Zucchini-Fontina Strata)

    Per serving:
  • 319 kcal cal.,
  • 19 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 173 mg chol.,
  • 781 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 6 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...