ZUCCHINI-CHEESE CHARLOTTE
This is a great make-ahead dish. Some call it a charlotte, others a strata. Whatever. It's a great side.
Provided by evelynathens
Categories Cheese
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a colander, toss the zucchini with the salt and let drain for 1 hour.
- Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
- In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
- In a bowl, combine well the eggs, milk and scallion.
- Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into ½ inch squares.
- Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
- Sprinkle half of the cheeses and spread chilies over.
- Top peppers with remaining bread, zucchini and cheese.
- Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
- (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
- Bake for an hour and 10 minutes, or until set and golden-brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 491.5, Fat 31.5, SaturatedFat 17.9, Cholesterol 229.8, Sodium 1505, Carbohydrate 26, Fiber 2.7, Sugar 5.4, Protein 27.6
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