Now that summer is officially here, I started thinking more about the flavors of this season.  My own garden is already yielding plenty of zucchini and the first few ripe tomatoes.  When I walk into Trader Joe's, there are large, bushy basil plants lining the produce aisles.  Pick one up.  Each plant is $2.99, and you can plant it in your garden after you pinch off much of the basil.  A sprinkle of chopped fresh basil adds so much flavor to nearly any dish such as pasta, chicken, veggie curry, or this strata.

A strata is similar to a frittata or quiche but less egg-y and with a thick bread layer instead of a thin crust.  It's a nice breakfast or brunch dish.  For a light lunch or dinner, pair with a big, fresh green salad.  The assembly is easy and you can even do it the night before - just stick in the refrigerator overnight and pop it in the oven the next morning while you brew some coffee and relax.

The recipe is very flexible.  The base is a bread layer, typically a French or Italian Loaf, a brioche, or Challah.  Even a few slices of wheat, multigrain, or white bread will do.  I chose Challah which is a sweeter bread, and I thought it contrasted nicely with the tang of goat cheese.   Play around with the other ingredients as well.  Substitute mushrooms and spinach or broccoli florets for the vegetables, use swiss or Parmesan instead of goat cheese, or add slices of your favorite sausage. 

Summer Squash Strata

3 medium zucchini or yellow crookneck squash (I used both), sliced into thin disks
1 Challah loaf (1 lb) cut 1-inch cubes or torn into small chunks
8 oz log of Chevre fresh goat cheese, broken into small chunks (or use TJ's Crumbled Goat Cheese)
2 Tbsp extra virgin olive oil, divided
1 medium yellow onion, cut in half and sliced thinly
1/3 cup Julienned Sundried Tomatoes
2 cups whole milk
6 large eggs
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup chopped fresh basil

1.) Spread the bread cubes in an oiled 9x13-inch baking dish.  Scatter half the goat cheese over the bread.
2.) In a skillet over medium heat, saute the onion in 1 Tbsp oil until soft, about 4-5 minutes.
3.) Add the squash and drizzle with 1 Tbsp oil, sauteing for an additional minute. 
4.) Spread vegetables on the bread layer, scattering sundried tomatoes and the remaining goat cheese over the top.
5.) Whisk together the milk, eggs, salt, and pepper.  Pour this mixture evenly over the top of the ingredients in the baking dish.  Press down gently just a little, allowing the bread to soak up the mixture.
6.) Let the dish sit 10 minutes while you preheat oven to 350 degrees.
7.) Bake uncovered for 40-45 minutes.  You will know when it's done because it will puff up quite a bit.  Remove and let rest for 5-10 minutes (it will deflate back down).  Sprinkle with fresh basil and serve.

Serves 8