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Ingredients
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1 pound
asparagus, cut into 1-inch pieces (about 2 cups)
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1
zucchini, cut into 1-2 inch stick (about 2 cups)
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1 cup
panko bread crumbs
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1/4 cup
grated Parmesan cheese
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4
eggs
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8 ounces
fresh ricotta
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1 cup
milk
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1 tablespoon
preserved lemon, small dice
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1/2 teaspoon
sea salt
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1/2 teaspoon
baking powder
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black pepper, freshly ground
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chili flakes (optional)
Directions
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Wash and clean asparagus and zucchini, slice and put on the side.
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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.
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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.
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Pour into the pan.
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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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