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- 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, chili 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.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Recipe with Green Stuff