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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Buttery Brie with zucchini and crusty bread makes a great brunch dish. Ingredients:
2 cups zucchini, sliced |
6 slices sourdough bread, crusty 1/2-inch slices |
8 ounces brie cheese, cut in 1/4-inch cubes |
2 plum tomatoes, 1/4-inch slices |
6 grape tomatoes, halved |
1 cup fat-free liquid egg product (egg beaters or whites) |
2/3 cup fat-free evaporated milk |
1/3 cup onions, finley chopped |
3 tablespoons dill, fresh snipped |
Directions:
1. Cook zucchini in salted water 2 - 3 minutes, Drain and set aside.
2. Coat a 2 qt baking dish with cooking spray.
3. Arrange bread sliced on bottom (cut to fit).
4. Sprinkle with 1/2 the cheese.
5. layer zucchini and tomatoes on top of cheese.
6. Top with remaining cheese.
7. Combine egg product, milk, onion and dill.
8. Pour over veggies and cheese.
9. Cover with plastic wrap and refrigerate 4 - 24 hours.
10. Remove wrap & cover with foil.
11. Bake in pre-heated 325 oven for 30 minute.
12. Uncover and bake an additional 25 - 30 minutes.
13. Let stand 10 minutes before serving.
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