Yields 8 servings

INGREDIENTS

• 4 Roma tomatoes, cut lengthwise into 1/4 inch slices

• 6-8 cherry tomatoes, cut in half lengthwise 

• 8 ounces Brie cheese, cut into 1/2-inch cubes (can substitute a soft goat Or sheep cheese)

• 2 small zucchini, cut crosswise into 1/4-inch slices (2 cups)

• Six 1/2-inch thick slices crusty sourdough bread

• 4 large eggs, lightly whisked

• 2/3 cup milk (you may substitute coconut, goat or sheep's milk)

• 1/3 cup onion, finely chopped

• 3 tablespoons fresh dill, snipped into pieces otherwise it will bruise. 

• 1/2  teaspoon sea salt

• 1/4 teaspoon fresh cracked black peppercorn

• Nonstick cooking spray

DIRECTIONS

1. Blanch zucchini in salted water for 2 to 3 minutes or until just tender. Drain and set aside.

2. Meanwhile, spray a 2-quart rectangular baking dish with nonstick cooking spray. Arrange bread slices in bottom of baking dish, cutting as necessary to fit. Sprinkle half of the Brie evenly on top. 

3. Arrange zucchini slices and tomatoes on top of bread. Top with remaining Brie.

4. Combine eggs, milk, onion, dill, salt, and pepper.  Pour evenly over bread, vegetables and cheese.  Lightly press vegetables down with rubber spatula to assure everything is absorbing egg mixture. 

5. Cover with plastic wrap and chill for 4 to 24 hours.

6. Preheat oven 325 F degrees. Remove plastic wrap from strata and cover with aluminum foil. Bake 30 minutes then uncover and bake 25 to 30 minutes more until knife inserted in center comes out clean.

7. Remove and let stand 10 minutes before serving. 

Deborah Stanton