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2
zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)
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Nonstick cooking spray
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4
cups crusty sourdough bread cubes (1/2-inch cubes) (about 8 ounces)
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1
4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes
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4
eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed
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2/3
cup evaporated fat-free milk
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1/3
cup sliced green onions
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2
tablespoons snipped fresh dill
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1/4
teaspoon salt
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1/8
teaspoon ground black pepper
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Fresh dill sprigs (optional)
1. In a medium saucepan cook zucchini, covered, in a small amount of boiling water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2. Meanwhile, coat six 8- to 10-ounce individual casseroles or ramekins with cooking spray. In a large bowl toss together bread cubes, cheese cubes, and zucchini. Divide equally among prepared casseroles.
3. In a medium bowl combine eggs, milk, green onions, the 2 tablespoons dill, the salt, and pepper. Pour evenly over mixture in casseroles. Using the back of a large spoon, press bread and cheese pieces down to moisten. Cover with plastic wrap; chill for 4 to 24 hours.
4. Preheat oven to 325 degrees F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake 25 to 30 minutes more or until a knife inserted near the centers comes out clean. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.
- Servings Per Recipe 6,
- Calories 259,
- Protein (gm) 16,
- Carbohydrate (gm) 27,
- Fat, total (gm) 10,
- Cholesterol (mg) 163,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 5,
- Vitamin A (RE) 134,
- Vitamin C (mg) 5,
- Sodium (mg) 561,
- Potassium (mg) 351,
- Percent Daily Values are based on a 2,000 calorie diet
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