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Coat a 4- to 5-quart slow cooker with cooking spray. In a large skillet, heat oil over medium-high heat. Working in batches, cook zucchini in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; cool slightly.
Stir bread cubes, Fontina cheese, Parmesan cheese, parsley and thyme into zucchini. Spoon mixture into the prepared cooker. In the same bowl, combine eggs, milk, salt and pepper. Pour egg mixture over bread mixture in cooker. Using the back of a large spoon, press lightly to moisten bread completely.
Cover and cook on Low for 5 to 5 1/2 hours, or until a knife inserted in the center comes out clean. Turn off slow cooker. Let stand, covered, for 15 to 30 minutes before serving. If desired, garnish with fresh thyme sprigs and/or additional ground black pepper.