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Breakfast recipe · from the recipe book

Zucchini, Potato and Pepper Breakfast Strata

Golden-crusted layers of crisp-edged potato, zucchini and sweet peppers set in a tangy herbed yogurt custard under a nutty Parmesan top.

Zucchini, Potato and Pepper Breakfast Strata

Ingredients

  • 2½ small450 gRed potatoessliced 1/4 inch thick
  • 1½ medium300 gZucchinisliced into thin rounds
  • 1 medium120 gRed bell peppersliced into strips
  • 1 medium120 gGreen bell peppersliced into strips
  • 1 medium110 gYellow onionthinly sliced
  • 2 cloves6 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 6 large300 gEggs
  • 9 oz250 gPlain Greek yogurt, nonfat
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tsp1 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan

Steps

  1. Preheat the oven to 400°F (200°C) and lightly brush a 9x13-inch baking dish with a little of the olive oil.
  2. On a sheet pan, toss the potato and onion with half of the remaining olive oil and a pinch of the salt; roast 15 minutes until the potato is just tender.
  3. Meanwhile, toss the zucchini, red bell pepper, green bell pepper and garlic with the rest of the olive oil.
  4. Lower the oven to 375°F (190°C). Layer the roasted potato and onion in the baking dish, then top with the zucchini, red bell pepper, green bell pepper and garlic.
  5. In a bowl, whisk the eggs, Greek yogurt, dill, thyme, black pepper and the remaining salt into a smooth yogurt sauce.
  6. Pour the yogurt sauce evenly over the vegetables, pressing them down gently so they are coated.
  7. Sprinkle the Parmesan over the top.
  8. Bake 35 to 40 minutes, until puffed, golden and set in the center at 160°F (71°C).
  9. Rest 10 minutes before cutting into 4 portions.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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