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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A hearty vegetarian main dish that uses my favorite zucchini and fresh herbs. Ingredients:
2 medium zucchini, sliced 1/4 inch thick |
1/2 cup frozen whole kernel corn |
2 tablespoons olive oil |
1/2 cup chopped roasted red sweet pepper |
1 tablespoon minced garlic |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh sage |
5 cups sourdough bread or 5 cups italian bread, 1 inch cubes |
1 cup shredded swiss cheese |
3 tablespoons chopped toasted pecans |
5 eggs |
2 cups half-and-half or 2 cups light cream |
salt and pepper |
Directions:
1. In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
2. Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
3. Add in bread cubes; stir.
4. Place half of the mixture in a greased 2-quart baking dish.
5. Sprinkle with half the cheese.
6. Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
7. Sprinkle with pecans.
8. In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
9. Pour over bread mixture.
10. Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
11. Let rest 10 minutes before serving.
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