With the abundance of zucchini we have in fall, this makes the perfect breakfast dish that’s sure to please!
—COLLEEN DOUCETTE TRURO, NS
PREP: 55 MIN. + CHILLING • BAKE: 40 MIN. • MAKES: 8 SERVINGS
3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk
1. Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
2. Trim ends from bread; cut into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
3. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.
To freeze: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Per piece: 349 cal., 14g fat (5g sat. fat), 154mg chol., 642mg sod., 40g carb. (9g sugars, 4g fiber), 17g pro.
Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.