Preparation Time: 15 minutes
Cooking Time: 1 hour
2 Tbsp. olive oil
2 medium zucchini
1 red onion, thinly sliced (or sub 4 greens onions, sliced)
2 garlic cloves, minced
2 cups whole milk
1/2 cup fresh basil, chopped
2 Tbsp. fresh oregano, chopped (or 1 Tbsp. dried)
1 cup all-purpose flour
3/4 tsp. sea salt
1/4 tsp. black pepper
1 Loaf sweet Italian bread, broken into pieces
8 oz. Chevre cheese, broken into small pieces
1/3 cup sliced green olives
1/2 cup grated Parmesan cheese
Preheat oven to 350F. Lightly oil a 13 x 9 inch baking dish.
Heat the oil in a large skillet over medium-high heat. Add the zucchini and onion; cook for 4 minutes, until slightly soft. Remove from heat and stir in garlic. Drain off any liquid. Set aside to cool.
In a medium bowl, wisk together eggs, milk, basil and oregano. Gradually whisk in the flour, salt and pepper.
Place the bread in the prepared baking dish. Top with half of the zucchini mixture. Dollop half the goat cheese and olives over the bread and vegetables. Pour the egg mixture over the bread and vegetables. Top with the remaining vegetables, goat cheese, and olives; press them gently into the egg mixture. Sprinkle with grated Parmesan cheese.
Bake for 45 minutes, until a knife inserted into the centre comes out clean. Let stand for 10 minutes before cutting. Serve warm or at room temperature. Serves 4.
Source: Ziff Cool, Your Organic Kitchen.