Zucchini-Cheese Charlotte
"This is a great make-ahead dish. Some call it a charlotte, others a strata. Whatever. It's a great side."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs zucchini, grated
- 2 teaspoons salt
- 3 tablespoons flour
- 1⁄2 cup thinly sliced scallion
- 3 tablespoons softened butter
- 4 large eggs, beaten lightly
- 2 cups milk
- 5 slices of bakery white bread (denser than supermarket)
- 10 ounces mozzarella cheese, grated
- 5 ounces cheddar cheese, grated
- 2 green chili peppers, minced (tinned are fine)
directions
- In a colander, toss the zucchini with the salt and let drain for 1 hour.
- Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
- In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
- In a bowl, combine well the eggs, milk and scallion.
- Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into ½ inch squares.
- Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
- Sprinkle half of the cheeses and spread chilies over.
- Top peppers with remaining bread, zucchini and cheese.
- Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
- (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
- Bake for an hour and 10 minutes, or until set and golden-brown.
- Let stand 10 minutes before serving.
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Reviews
-
Oh, this ranks up there with some of my favorite comfort foods. I used a fresh challah instead of white bread and substituted Parmesan cheese for the Cheddar. I left out the chili peppers to make this kid friendly, but added lots of Hungarian paprika, which gave it a great color. I'd like to try this again, but instead of fresh scallions would love to try it with fried onions.
Tweaks
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Oh, this ranks up there with some of my favorite comfort foods. I used a fresh challah instead of white bread and substituted Parmesan cheese for the Cheddar. I left out the chili peppers to make this kid friendly, but added lots of Hungarian paprika, which gave it a great color. I'd like to try this again, but instead of fresh scallions would love to try it with fried onions.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
