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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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âI used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque.â âDanna Rogers, Westport, Connecticut Ingredients:
1 medium zucchini, finely chopped |
1 medium sweet red pepper, finely chopped |
1 cup sliced baby portobello mushrooms |
1 medium red onion, finely chopped |
2 teaspoons olive oil |
3 garlic cloves, minced |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 loaf (1 pound) day-old french bread, cubed |
2 packages (5.3 ounces each) fresh goat cheese, crumbled |
1-3/4 cups grated parmesan cheese |
6 eggs, lightly beaten |
2 cups fat-free milk |
1/4 teaspoon ground nutmeg |
Directions:
1. In a large skillet, saute the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer.
2. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
3. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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