Zucchini and Asparagus Strata

Name: Zucchini and Asparagus Strata
Yield: Serves 4-6
Ingredients: 1 pound asparagus, cut into 1-inch pieces (about 2 cups); 1 zucchini, cut into 1-2 inch stick (about 2 cups); 1 cup panko bread crumbs; 1/4 cup grated Parmesan cheese; 4 eggs; 8 ounces fresh ricotta; 1 cup milk; 1 tablespoon preserved lemon, small dice; 1/2 teaspoon sea salt; 1/2 teaspoon baking powder; black pepper, freshly ground; chili flakes (optional)

By anka

March 30, 2015

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Serves: 4-6

1 pound asparagus, cut into 1-inch pieces (about 2 cups)
1 zucchini, cut into 1-2 inch stick (about 2 cups)
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
4 eggs
8 ounces fresh ricotta
1 cup milk
1 tablespoon preserved lemon, small dice
1/2 teaspoon sea salt
1/2 teaspoon baking powder
black pepper, freshly ground
chili flakes (optional)

Wash and clean asparagus and zucchini, slice and put on the side.
Preheat the oven to 350°F. Line a 11x9 inch baking pan with parchment paper, make sure paper go up on the sides to or just lightly grease a baking pan.
In a large bowl, whisk together eggs, milk, preserved lemon, salt, pepper, baking powder, chilli flakes, bread crumbs, ricotta and Parmesan cheese, add asparagus and zucchini.
Pour into the pan.
Bake for 40 minutes. After 40 minutes turn the oven off and let strata sit for 10 more minutes. Serve with salad.