Swiss cheese, plump tomatoes, tender zucchini and herbs flavor a rich brunch casserole. Bonus: You can make it a day ahead and bake it in the morning.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In an extra-large skillet, melt butter over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes, stirring occasionally, or until tomatoes begin to lose their firm round shape; remove from heat.

  • Place half of the bread cubes in a greased 3-quart baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture and cheese.

  • In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

  • Remove casserole from fridge. Preheat oven to 325°. Bake for 50 to 65** minutes or until puffed, golden and set (160°). Let stand for 10 minutes before serving.


For six servings, use a greased 2-quart square baking dish. Prepare as directed above except cut all of the ingredient amounts in half. Bake as above. Let stand for 10 minutes before serving.

*Drying bead cubes:

Cut the bread into 1-inch cubes, using a serrated knife. Preheat the oven to 300° F. Arrange cubes in a single layer on a baking pan. Bake for 10 to 15 minutes or until lightly browned, stirring once or twice.


If chilled overnight, baking time will be longer than if only chilled 2 hours.

Nutrition Facts

338 calories; 17 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 164 mg cholesterol; 473 mg sodium. 403 mg potassium; 27 g carbohydrates; 2 g fiber; 6 g sugar; 19 g protein; 0 g trans fatty acid; 1351 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 110 mcg folate; 2 mcg vitamin b12; 396 mg calcium; 2 mg iron;