Zucchini and pesto strata Serves 4
0.5 c basil pesto 1 c canned white beans, drained and rinsed 3 T extra-virgin olive oil, divided 0.5 c vegetable broth 4 c cubed day-old french or italian bread, crusts removed 1.5 lb zucchini, trimmed and thinly sliced 0 salt and freshly ground black pepper 4 ripe plum tomatoes, thinly sliced 1 roasted red bell pepper, bottled or homemade, chopped (see note)

Preheat the oven to 375 degrees. In a food processor, combine the pesto, beans and 2 tablespoons of the olive oil, and blend until smooth. Add the broth and process until well blended. Set aside. Spread about two-thirds of the bread cubes in the bottom of a lightly oiled gratin or baking dish and layer half of the zucchini slices on top. Season with salt and pepper to taste. Spoon about half of the pesto sauce onto the zucchini and top with half of the tomato slices. Sprinkle the chopped, roasted red pepper over the tomato slices and season with salt and pepper. Top with a layer of the remaining zucchini slices. Season with salt and pepper and top with the remaining pesto, followed by the remaining tomato slices. Season with salt and pepper to taste. Top with the remaining bread and drizzle with the remaining 1 tablespoon olive oil. Cover tightly and bake until the vegetables are tender and bubbly, about 30 minutes. Remove the lid and bake until the top is lightly browned, about 10 minutes.