Baked Brie Strata

Buttery Brie with zucchini and crusty bread makes a great brunch dish.

• Ready In: 5 hrs 25 mins
• Serves: 8

Ingredients

• 2  cups zucchini, sliced
• 6  slices  sourdough bread, crusty 1/2-inch slices
• 8  ounces  brie cheese, cut in 1/4-inch cubes
• 2  plum tomatoes, 1/4-inch slices
• 6  grape tomatoes, halved
• 1  cup  fat-free liquid egg product (egg beaters of whites)
• 2⁄3 cup fat-free evaporated milk
• 1⁄3 cup onion, finely chopped
• 3  tablespoons dill, fresh snipped

Directions

1. Cook zucchini in salted water 2 - 3 minutes. Drain and set aside.
2. Coat a 2-quart baking dish with cooking spray.
3. Arrange bread sliced on bottom (cut to fit).
4. Sprinkle with 1/2 the cheese.
5. Layer zucchini and tomatoes on top of cheese.
6. Top with remaining cheese.
7. Combine egg product, milk, onion and dill.
8. Pour over veggies and cheese.
9. Cover with plastic wrap and refrigerate 4 - 24 hours.
10. Remove wrap and cover with foil.
11. Bake in preheated 325 oven for 30 minutes.
12. Uncover and bake an additional 25 - 30 minutes.
13. Let stand 10 minutes before serving.