Recipe: Zucchini & Pesto Strata (Vegetarian)

Taken from: Quick-Fix Vegetarian by Robin Robertson

Serves 4

1/2 cup basil pesto
1 cup canned white beans (drained & rinsed)
3 TBSP of EVOO
1/2 cup vegetable broth
4 cups shredded or cubed day old bread (I used some french rolls I had)
1 lb of zucchini, trimmed and thinly sliced (We use our NEW Kitchen Aid Mandolin!)
Sea Salt & Fresh Ground Pepper
4 ripe plum tomatoes
1 roasted red bell pepper, chopped (I used the bottled kind, but you can also make your own)
handful of grated parmesan

Preheat oven to 375 degrees. In a food processor, combine pesto, beans, 2 TBSP of EVOO and blend until smooth. Add in veggie broth and process until well blended and set aside.

Spread about 2/3 of the bread in the bottom of a lightly oiled gratin dish or small 8x8 casserole dish. Layer half of the zucchini slices on top, season with salt and pepper. Spoon about half of the pesto sauce onto zucchini and top with half of the tomato slices. Sprinkle the chopped red pepper over the tomatoes and season with salt and pepper. top with remaining layer of zucchini slices. Season with salt & pepper and top with the remaining tomato slices. Season with S & P again. Top with the remaining bread and drizzle with 1 TBSP of EVOO.

Cover tightly and bake for 30 minutes (until veggies are tender and bubbly). Then remove lid (or foil) and sprinkle with a handful of parmesan cheese (use soy cheese if you prefer) and bake until top is lightly browned, about 10 minutes.

This is a light casserole and makes a great side dish, but is also hearty enough to be a main course. You can also mix it up by adding other vegetables... a layer of asparagus, or perhaps potatoes...