1 Teaspoon olive oil
Cups diced zucchini
2 Cups sliced mushrooms
1 Cup diced onion
Cloves crushed garlic
3/4 Cup chopped, drained, canned artichoke hearts
Cups of 1 inch cubed bread (I use Edith's Bakery Kalamata Olive Bread, I also toasted it prior to putting in baking dish)
Cup cheddar cheese
1/4 Cup Parmesan Cheese
Teaspoon dry mustard (optional)
1/4 Teaspoon salt
1/4 Teaspoon black
1 1/2 Teaspoon #7 & #1 Basque Seasoning
1 12 ounce can evaporated
2 Cups Piperade
Heat oil in nonstick
pan. Add zucchini, mushroom, onion, garlic. Saute until tender. Stir in artichoke. Set aside.
Arrange bread cubes in a 13,9 inch baking dish coated with cooking spray. Spoon zucchini
mixture evenly over bread cubes. Sprinkle the cheddar and Parmesan cheeses over mixture.
Combine eggs and remaining ingredients in a large bowl; stir with wisk. Pour egg mixture
over zucchini mixture. Pour Piperade over the top. Cover with foil and chill about 4 to 8 hours (I didn't chill
quite that long, but it will make it better if you do).
chilling, bake in preheated (to 325 degrees) uncovered for 50 minutes. Makes 8 servings.