Ingredients
1 medium zucchini, finely chopped1 medium sweet red pepper, finely chopped1 cup sliced baby portobello mushrooms1 medium red onion, finely chopped2 teaspoons olive oil3 garlic cloves, minced2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1 loaf (1 pound) day-old French bread, cubed2 packages (5.3 ounces each) fresh goat cheese, crumbled1-3/4 cups grated Parmesan cheese6 large eggs, lightly beaten2 cups fat-free milk1/4 teaspoon ground nutmeg
Preparation
In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.
In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting.
