From "From Portland's Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 3 tablespoons olive oil
  • 1-1/2 cups zucchini (2 medium zucchini), chopped
  • 1-1/2 cups mushrooms (8 large mushrooms), sliced
  • 3/4 cup green bell pepper, seeded, deveined and chopped
  • 3/4 cup onion, chopped
  • 1 garlic clove, minced
  • 6 eggs
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 cups cubed white bread, crusts trimmed, and divided
  • 1-1/2 cups Cheddar cheese, grated

Preheat oven to 350 degrees.

Grease a 10-inch springform pan.

In a large saute pan, heat olive oil and saute zucchini, mushrooms, pepper, onion and garlic for 5 minutes or until vegetables are tender.  Cool.

In a large bowl, beat eggs.  Add softened cream cheese, half of bread cubes, Cheddar cheese and vegetable mixture.  Mix thoroughly.

Layer remaining bread cubes in prepared pan.  Pour egg mixture over bread.  Bake for 55 minutes or until set.  Cool slightly before slicing and serving.

SERVES: 6 - 8

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