Recipes and Cooking Zucchini-Fontina Strata 4.0 (3) Equally fitting at brunch or as a dinner side, this zucchini recipe practically preps itself in your slow cooker. In addition of bread, of course, this zucchini strata recipe features Fontina and Parmesan cheese, fresh herbs, and more. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2013 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Slow Cook Time: 5 hrs Stand Time: 15 mins Total Time: 5 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 3 medium zucchini, halved lengthwise and cut into 1/4-inch pieces 6 cup bite-size Italian flatbread with garlic (focaccia) cubes 1 ¼ cup shredded Fontina cheese (5 ounces) ½ cup grated Parmesan cheese 2 tablespoon snipped fresh Italian (flat-leaf) parsley 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 6 eggs, lightly beaten 2 cup milk 1 teaspoon salt ½ teaspoon ground black pepper Fresh thyme sprigs (optional) Directions 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. 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. 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. 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. Print Nutrition Facts (per serving) 319 Calories 19g Fat 20g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 319 % Daily Value * Total Fat 19g 24% Saturated Fat 8g 40% Cholesterol 173mg 58% Sodium 781mg 34% Total Carbohydrate 20g 7% Total Sugars 6g Protein 17g Vitamin C 14.8mg 74% Calcium 282.7mg 22% Iron 1.1mg 6% Potassium 356mg 8% Folate, total 40.3mcg Vitamin B-12 1.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.