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In a very large skillet, heat oil over medium-high heat. Gradually add zucchini slices. Cook until zucchini is lightly browned, stirring occasionally. Remove from heat. Meanwhile, lightly butter a 3-quart rectangular or oval baking dish. Place half of the torn bread in the prepared dish. Arrange half of the zucchini over the bread. Sprinkle half of each cheese over the zucchini. Repeat layers.
In a large bowl whisk together eggs, milk, parsley, salt and pepper. Pour evenly over layers in baking dish. Cover with plastic wrap. Refrigerate for at least 2 hours or up to 24 hours.
Preheat oven to 325°F. Remove plastic wrap. Bake for 45 to 50 minutes or until center is set and an instant-read thermometer inserted in the center registers 170°F. Let stand for 10 minutes before serving.