Total Time
Prep 25 mins
Cook 35 mins

A hearty vegetarian main dish that uses my favorite zucchini and fresh herbs.

Ingredients Nutrition


  1. In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
  2. Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
  3. Add in bread cubes; stir.
  4. Place half of the mixture in a greased 2-quart baking dish.
  5. Sprinkle with half the cheese.
  6. Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
  7. Sprinkle with pecans.
  8. In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
  9. Pour over bread mixture.
  10. Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
  11. Let rest 10 minutes before serving.
Most Helpful

Great recipe! I doubled the amout of fresh herbs and used pepper jack cheese-more of that amout too! Thanks :O)

Your Gourmet Girlfriend August 04, 2009

This stuff is great! I felt like it was just as good reheated the next day. (My husband actually liked it better that way)

JenPo November 22, 2006

Very good vegetarian supper dish that we enjoyed and is a great way to use up leftover bread, garden zucchini and herbs. We served this with Good for Health: A bowl of Corn and Pepper Veggie Salad Caramel Ice Cream and Nisu Bread Nisu Bread (Finnish Sweet Bread) -(ABM) for a very filling supper. Thanks NurseDi for another winning recipe!

ellie_ September 13, 2003