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Ingredients
| zucchini squash: 2 whole squashes |
| frozen sweet yellow corn kernels: 1/2 cup |
| olive oil: 2 tsp |
| red sweet peppers (chopped): 1/2 cup |
| garlic (crushed): 1 tsp |
| dried basil (ground): 2 tsp |
| dried parsley: 1 tsp |
| fresh sage (chopped): 1 tsp |
| Italian bread: 4 oz |
| pecans (chopped): 1/4 cup |
| whole milk: 2 cups |
| eggs: 5 |
| black pepper: 1/4 tsp |
Zucchini bread pudding
Credit: www.everydayhealth.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 350 degree F. Coat a 2-quart baking dish with nonstick cooking spray; set aside.
2. In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in sweet peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley, and sage. Stir in bread cubes.
3. Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.
4. In a bowl, beat egg slightly; whisk in milk, salt, and black pepper. Pour over bread mixture.
5. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm. Makes 12 (2/3-cup) servings.
Make-Ahead Directions: Prepare as directed through Step 4. Cover and chill for up to 24 hours. Bake as directed in Step 5, except bake about 45 minutes.