Categories: Casserole, Side Dish, Zucchini

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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