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)
In This Recipe
Directions
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.
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