Zucchini-Cheese Charlotte

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a colander, toss the zucchini with the salt and let drain for 1 hour.
  • Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
  • In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
  • In a bowl, combine well the eggs, milk and scallion.
  • Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into ½ inch squares.
  • Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
  • Sprinkle half of the cheeses and spread chilies over.
  • Top peppers with remaining bread, zucchini and cheese.
  • Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
  • (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
  • Bake for an hour and 10 minutes, or until set and golden-brown.
  • Let stand 10 minutes before serving.
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