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In a medium saucepan, cook zucchini (or summer squash), covered, in a small amount of boiling water for 2 to 3 minutes or just until tender. Drain and set aside.
Meanwhile, coat six 8- to 10-ounce individual casseroles or ramekins with cooking spray. In a large bowl, toss together bread cubes, Brie cubes and zucchini (or squash). Divide equally among prepared casseroles.
In a medium bowl, combine eggs, milk, green onions, snipped dill, salt and pepper. Pour evenly over mixture in casseroles. Using the back of a large spoon, press bread and cheese pieces down to moisten. Cover with plastic wrap; refrigerate for 4 to 24 hours.
Preheat oven to 325°F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake for about 20 minutes more or until a knife inserted near the centers comes out clean. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.