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Photo of Zucchini and ham strata by WW

Zucchini and ham strata

Total Time
55 min
10 min
40 min
Strata is a layered dish like a frittata or quiche with layers of bread, eggs and cheese and some tasty fillings.


Sourdough, rye

170 g, (cut into 5cm pieces)

97% fat-free deli sliced ham

100 g, coarsely chopped

Green shallot(s)

2 individual, thinly sliced, plus extra to garnish


2 small, thinly sliced

Extra light cheddar cheese

cup(s), grated, (80g)

Skim milk

1½ cup(s), (375ml)


6 medium

Dijon mustard

2 tsp

Smoked paprika

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray a 1.5L (6-cup) capacity baking dish with oil.
  2. Arrange half the bread over base of prepared dish. Top with half each of the ham, shallots, zucchini and cheese. Repeat layering with remaining bread, ham, shallots, zucchini and cheese.
  3. Whisk milk, eggs, mustard and paprika in a large jug until combined. Season with salt and pepper. Pour milk mixture over bread mixture. Set aside for 5 minutes to soak.
  4. Bake for 40–45 minutes or until strata is golden and just set. Serve sprinkled with extra shallots.


TIP: Strata is best eaten on the day it is made but you could store any leftovers in an airtight container in the fridge for up to 1 day. Wrap in foil and heat for 10–15 minutes in an oven preheated to 200°C or 180°C fan-forced.