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Summer Squash & Pesto Breakfast Strata

Summer Squash & Pesto Breakfast Strata

A comforting vegetarian breakfast casserole perfect for a crowd

Course Breakfast
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 8 cups chopped summer squash and/or zucchini
  • 2 tbsp avocado oil
  • 2 tsp kosher salt divided
  • ½ tsp black pepper divided
  • 1 16 oz loaf of bread
  • 3 cups white cheddar cheese shredded
  • ½ - ¾ cup pesto
  • 12 large eggs
  • ½ cup milk


  1. Preheat the oven to 425 and coat the squash with avocado oil, 1 tsp salt, and 1/4 tsp black pepper and divide evenly over two large baking sheets.

  2. Roast at 425 for 15-20 minutes, or until one side is golden and caramelized.  While the squash roasts grate the cheese and tear the loaf of bread into bite sized cubes.  

  3. Coat a 13x9 baking dish with cooking spray and begin layering the strata.
  4. Layer half the bread on the bottom followed by half of the squash. Drizzle half of the pesto over top of that first layer and finish the whole thing with half the cheese.

  5. Repeat the layering process for the rest of the strata.  

  6. Finally, whisk the eggs and milk together with 1 tsp salt and 1/4 tsp pepper in a large bowl or measuring cup. Pour the egg mixture evenly over the strata.
  7. Cover and let sit in the refrigerator for at least an hour and up to overnight. 

  8. Once it rests, bake it in a 400 degree oven for 35-45 minutes. Garnish with some fresh basil and enjoy.