Life has been crazy recently (had to change out closing date to a month into the future, secondary to our buyer’s request) and we are both working like crazy. I had a day off yesterday and knew I wanted to get busy in the kitchen and make something for the family since we have been eating out way more than I would like to admit. I found this recipe over on Better Homes & Gardens and since my hubby loves eggs, figured I would give it a go!
Well it was a total hit – even with Olivia! This is definitely one of those recipes that I will be saving in our book of favorites.
- 4 medium zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices
- 2 tablespoons olive oil
- 8 cups garlic-flavor Italian flatbread (focaccia) cut into bite-size pieces
- 1 cup shredded provolone cheese
- 1 cup shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese
- 7 eggs, lightly beaten
- 2 cups milk
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Lightly grease a 3-quart rectangular or oval baking dish; set aside. In an extra-large skillet cook squash in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the squash and half of each of the cheeses. Repeat layers.
- In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours. (I only had a few hours and chilled it for 2)
- Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving.