This brunch must-have goes way beyond fresh zucchini and creamy cheese. There's garlic for punch and walnuts for crunch, plus corn, sweet peppers and herbs.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
35 mins
stand:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degree F. Coat a 2-quart baking dish with nonstick cooking spray; set aside.

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  • In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in sweet peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley, and sage. Stir in bread cubes.

  • Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.

  • In a bowl, beat egg slightly; whisk in milk, salt, and black pepper. Pour over bread mixture.

  • Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm. Makes 12 (2/3-cup) servings.

Tips

Prepare as directed through Step 4. Cover and chill for up to 24 hours. Bake as directed in Step 5, except bake about 45 minutes.

Nutrition Facts

191 calories; fat 7g; cholesterol 7mg; saturated fat 2g; carbohydrates 22g; mono fat 10g; poly fat 2g; insoluble fiber 2g; protein 10g; sodium 414mg.
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