- 4
Ingredients
- 2 zucchini and/or yellow summer squash, cut crosswise into 1/4-inch slices (about 2 cups)
- Nonstick cooking spray
- 4 cups crusty sourdough bread cubes (1/2-inch cubes)
- 1-4 1/2 ounce package Brie cheese, cut into 1/2-inch cubes
- 4 eggs, beaten
- 2/3 cup evaporated fat-free milk
- 1/3 cup sliced green onions
- 2 tablespoons snipped dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Fresh dill sprigs
Preparation
Step 1
In a medium saucepan cook zucchini, covered, in a small amount of boiling water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
Meanwhile, coat 4 individual large ramekins with cooking spray. In a large bowl toss together bread cubes, cheese cubes, and zucchini. Divide equally among prepared casseroles.
In a medium bowl combine eggs, milk, green onions, the 2 tablespoons dill, the 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; chill for 4 to 24 hours.
Preheat oven to 325 degrees F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake 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.