Cheesy Zucchini Focaccia Bake
Serve this egg casserole for a perfectly cheesy and satisfying meal at breakfast, lunch, or dinner. Make this one-pan recipe up to 24 hours in advance for easy meal-prep.
By Annie Krumhardt from Better Homes and Gardens https://www.bhg.com/recipe/cheesy-zucchini-focaccia-bake/
Prep: 25 mins
Bake: 45 mins
Stand: 15 mins
Total: 1 hr 25 mins
2 tablespoons olive oil
3 medium zucchini, halved lengthwise and sliced 1/4-inch thick
Nonstick cooking spray
6 cups bite-size cubes garlic focaccia bread
1 ¼ cups shredded provolone cheese (5 oz.)
½ cup grated Parmesan cheese
¼ cup chopped roasted red bell peppers
2 tablespoons snipped fresh Italian parsley
2 tablespoons chopped fresh basil
6 eggs, lightly beaten
2 cups milk
½ teaspoon salt
½ teaspoon black pepper
Step 1: Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray.
Step 2: Stir the next six ingredients (through basil) into zucchini. Spoon mixture into the Dutch oven. In the same bowl combine the next four ingredients (through black pepper); pour over bread mixture in pot. Using the back of a large spoon, press lightly to moisten bread completely.
Step 3: Cover and bake 45 minutes (for a 5-qt. pot) to 60 minutes (for a 4-qt. pot) or until a knife inserted in the center comes out clean. Let stand, covered, 15 to 20 minutes before serving.
Is It Done?
To check an egg casserole for doneness, insert a knife in the center toward the bottom of the pot. If the knife comes out clean, it's good to go. If you see some liquid on the knife (or on the surface of the casserole), pop it back into the oven for 5 to 10 minutes longer.
Per Serving: 289 calories; fat 17g; cholesterol 161mg; saturated fat 7g; carbohydrates 18g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 17g; vitamin a 976.9IU; vitamin c 23.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 89.3mcg; vitamin b12 1mcg; sodium 634mg; potassium 489mg; calcium 302mg; iron 2.2mg.