Cheesy Low-Carb Zucchini and Basil Strata

Ingredients

• 1 monster zucchini, 14-16 inches long
• 2 T olive oil
• Salt and fresh-ground black pepper to taste
• 3/4 cup chopped fresh basil
• 1 cup grated Mozzarella cheese
• 1/2 cup grated Monterey Jack cheese
• 10 eggs
• 1/2 cup + 1/2 cup coarsely grated Parmesan or Asiago cheese

Directions

1. Set the oven to 400F/200C. Coat a 9 X 12 glass baking dish with olive oil spray or nonstick spray.
2. Rinse the zucchini and trim away the ends. If you are working with monster zucchini, cut it crosswise first so the pieces are easier to handle.
3. Slice each zucchini, or each shorter piece of monster zucchini, lengthwise into fourths, or into sixths if that works better for the size.
4. With a spoon or a small knife, remove the seeds and most of the pale center, keeping about 3/8 inch of the white flesh next to the skin.
5. Cut the long zucchini pieces crosswise into slices about 3/8 inch wide.
6. Warm the olive oil in a large nonstick skillet. Add the zucchini and cook over medium-high heat for 2-3 minutes, stirring as it sautés.
7. Stir in the Spike and fresh basil, then continue cooking for another 2-3 minutes.
8. Add salt and fresh-ground black pepper to season the zucchini. When you take the pan off the heat, the zucchini should only just be beginning to soften.
9. Transfer the zucchini to the prepared baking dish, then scatter the Mozzarella and Monterey Jack over it. In a separate bowl, beat the eggs with 1/2 cup coarsely grated Parmesan or Asiago until thoroughly mixed. Pour that over the zucchini and cheese, then stir gently so everything is combined while some pieces of zucchini still show above the eggs. Finish with the remaining 1/2 cup Parmesan or Asiago on top. Bake for 3o-35 minutes, until the eggs are fully set and the top has a light golden color. Serve hot, adding a little sour cream if you’d like.