4 small zucchini, peeled, halved lengthwise and cut into 3/4 inch slices
1 each medium red yellow and orange peppers, cut into 1 inch pieces
2 Tbl. olive oil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1 medium tomato, chopped
1 loaf (1 lb) crusty italian bread
1/2 Cup shredded sharp cheddar
1/2 Cup shredded Asiago Cheese (I used Gruyere)
6 large eggs
2 cups milk
Instructions
Preheat oven to 400 deg. Toss zucchini and peppers with oil and
seasonings and transfer to a sheet pan. Roast until tender, 25 to 30
minutes, stirring once. Remove from oven, stir in tomato and cool
slightly.
Trim ends from the bread and cut into 1 inch pieces. In a greased 13
X 9 inch baking dish, layer half of bread, half of vegetables, half of
cheeses. Repeat layers. Whisk together the eggs and milk and pour
over the top. Refrigerate for 6 hours or overnight.
Preheat oven to 375 deg. Remove casserole from refrigerator while
the oven heats up. Bake, uncovered, until golden brown, about 40-50
minutes. Let stand 5-10 minutes before cutting. NOTE; Cut recipe in
half for 2 people.
To freeze, cover and freeze unbaked casserole . To use, partially
thaw in refrigerator overnight. Remove 30 minutes before baking.
Bake as directed until internal temperature is 165 deg.
Serving
Suggestions
Really Good!! Even Mike liked the vegetables.
Originally Submitted
1/31/2022
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