DAY AHEAD ZUCCHINI AND CHERRY TOMATO STRATA

2 French baguettes, cut into 2” cubes (about 8 cups)

½ cup butter

1 large onion, chopped

6 cups zucchini, sliced into half-moons (or quarters if large)

2 cups cherry tomatoes, cut in half

1 teaspoon salt

1 teaspoon black pepper

8 eggs, beaten

1 ½ cups milk

1 cup heavy cream

2 tablespoon fresh thyme leaves, rough chopped

4 cups Jarlsberg cheese, shredded

Preheat oven to 350 degrees.  Place bread cubes on a cookie sheet and bake in the oven until toasty, about 8-10 minutes.  Remove and set aside.

In a large skillet with sides, melt the butter over medium high heat and sauté onion until soft and fragrant.  Add the zucchini and sauté until tender, about 5 minutes, stirring frequently.  Add the tomatoes, salt, and pepper and cook 2 minutes more.  Remove from heat.

In a medium bowl, combine the eggs, milk, heavy cream, and thyme leaves and beat until smooth and well combined.

Spray a 9” x 13” baking dish with non-stick cooking spray.  Spread half of the toasted bread cubes in the bottom of the pan and top with half of the zucchini-tomato mixture.  Sprinkle 2 cups of the Jarlsberg cheese evenly over the top.  Repeat the layers – bread, veggies, cheese and then pour the egg mixture evenly over the top.  Gently press all of the ingredients with a spatula to ensure that everything is coated in the egg mixture.  Cover with plastic wrap and refrigerate overnight.

Preheat oven to 325 degrees and remove casserole from the fridge.  Bake for 1 hour until browned and bubbly.  Let rest for 15 minutes.  Cut into squares and DEVOUR!!

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