Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a covered medium saucepan, cook zucchini in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain zucchini; set aside.
Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange 4 cups bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with the remaining 2 cups bread pieces.
Combine eggs, evaporated milk, green onions, dill, salt and pepper in a medium bowl. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for 4 to 24 hours.
Preheat oven to 325°F. Remove plastic wrap from strata; cover with foil. Bake for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.