This very vegan zucchini breakfast strata is a dish you can also serve for brunch, lunch or dinner, or anytime in between that you have a mind to eat. I can promise you, though, that there will never be any leftovers for in-between snacking. There are many layers and flavors that go into this strata, and each is a delicious recipe in itself. There is a flavorsome saute of zucchini and tomatoes, mashed potatoes with olive oil, sage and ground black pepper, and a lemon basil cashew cream that’s so good, you’ll want to chug it out of the blender. Despite all this action, this recipe comes together really fast: it takes me no more than 30 minutes to put everything together, especially if I multitask thoughtfully (and I am the world’s worst multitasker). I like to make the strata the night before and the baking dish goes into the fridge for all the flavors to soak into each other all night. The next morning I bung it into the oven for a total of 50 minutes. By the time the fragrance of basil and potatoes baking fills up the house, we are good and hungry and ready to dig in. I used my homemade sourdough sandwich bread in this recipe– I will share that recipe with you this week and I won’t say much about it right now except to say it’s the perfect sandwich loaf. So get your sourdough starter going, if you don’t have one already. But if you’d rather not use sourdough in this strata, use just any old bread– brown, white, rye, it’s all good here. You can also use gluten-free bread for a gluten-free casserole. Check to get new recipe updates by email.
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