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Zippy Strata

 Zippy Strata
The taste of this sandwich bake will remind you of pizza. Red tomatoes add color...the cayenne delivers the zip. -Jean Pare`, Vermilion, Alberta
6-12 ServingsPrep: 15 min. + chilling Bake: 1-1/4 hours + standing

Ingredients

  • 12 slices white bread, divided
  • 6 slices process mozzarella cheese
  • 15 thin slices tomato
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3 tablespoons dried minced onion
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 3 cups 2% milk
  • 5 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese

Directions

  • Line a greased 13-in. x 9-in. baking dish with 6 bread slices. Layer
  • with mozzarella cheese, tomato, mushrooms, minced onion and
  • remaining bread.
  • In a large bowl, combine the flour, seasonings, milk and eggs until
  • smooth. Pour over bread; sprinkle with Parmesan cheese. Cover and
  • refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Uncover; bake

2 of 2

Zippy Strata (continued)

Directions (continued)

  • at 325° for 1-1/4 hours or until a knife inserted near the
  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 6-12 servings.
Nutritional Facts: 1 serving (1 each) equals 214 calories, 9 g fat (5 g saturated fat), 111 mg cholesterol, 476 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.