Zucchini Veg-Beef Strata

Use MorningStarFarms Grillers Crumbles, any other good vegetarian beef-like crumbles product, or make your own crumbles with our recipe here.

Serves 6.

Ingredients:

• 6 c sliced (1/4″) zucchini*
• 1/4 c hot water
• 1 Tbsp olive oil
• 1/2 tsp coarse salt
• 1/4 tsp oregano
• 1/4 tsp basil
• 4 slices day old bread (4 oz)
• 1 c vegetarian beefy crumbles
• 4 eggs
• 1/3 c sour cream
• 1 c shredded cheddar cheese
• 1 Tbsp dry parsley flakes

Directions:

1. Preheat oven to 350 degrees F and oil an 8 X 2 inch round or square baking dish.
2. Place the zucchini in a large skillet with the hot water, olive oil, salt, oregano and basil. Bring to a simmer on medium low. Stir frequently for 5-10 minutes, or until barely tender. Drain.
3. Place bread in the bottom of the oiled baking dish, overlapping or cutting to fit.
4. Brown beefy crumbles according to package directions (if needed). Place a layer of beefy crumbles evenly over the bread.
5. Place the drained zucchini slices on top of the crumbles.
6. In a medium bowl, lightly beat the eggs. Whisk in the sour cream, shredded cheddar and parsley. Beat until well-incorporated.
7. Pour the egg mixture over the zucchini. Spread evenly. (It will come up to the top of the dish.) Place the dish on a baking sheet to catch any spills.
8. Bake 35 minutes, or until the top is golden. Allow to stand 5 minutes before serving with a crisp salad.

*I leave zucchini peel on, and if the zucchini is very large, I cut it in half lengthwise before slicing.