Zucchini egg casserole

Zucchini and onions are my favorite combination, but you could add whatever leftover vegetable you have in the fridge.

1 tbsp olive oil

3 small zucchini, half lengthwise and slice

1/2 cup onion, chopped

4 cups bite-size pieces bread

1/2 cup provolone, grated

1/2 cup white cheddar cheese, grated

1/4 cup gorgonzola

1/4 cup parmesan

4 eggs, beaten

1 cup milk

3 strips bacon, cooked and finely chopped

1 tbsp fresh parsley, finely chopped

1 tsp fresh basil, chopped

1/2 tsp red pepper flakes

Salt and pepper to taste

1. Saute zucchini and onion in olive oil until lightly browned. Lightly salt, red and black pepper to taste.

2. Add half of bread in lightly buttered 8x8 pan, add half zucchini, add half cheese. Repeat with second layer.  

3. Combine eggs, milk, fresh herbs, bacon light salt and pepper. Pour over bread and zucchini  mixture.

4. 325 for 45 minutes. Let stand for 5 minutes before serving.