This a twist on the usual recipes. A savory side that goes with everything or as a main dish for vegetarians.
2 medium zukes sliced 1/4″ thick
1/2 cup sweet corn – frozen or fresh cut off the cob
2 tablespoons EVOO
3/4 cup roasted Red Bell Pepper – I buy already roasted in a jar to speed up time. chopped
1 tablespoon minced garlic
1 tablespoon fresh minced basil, sage and parsley
5 cups cubed Asiago Bread
1 cup shredded Swiss cheese
1/2 cup toasted pecans
1 tablespoon Black Dog Belly Rub
2-1/4 cups 1/2 and 1/2
Directions: Preheat oven to 350. Spray 9″ x 13″ rectangle or oval glass baking dish. In a large frying pan (your biggest) saute zukes, corn in heated oil for a couple minutes. Add roasted red peppers. garlic, herbs, and stir for a few more minutes. Add bread cubes and stir. Put half of this bread mixture in the baking dish and sprinkle with 1/2 of the cheese. Then put remaining mixture over the cheese layer and sprinkle with the remaining cheese. Sprinkle with toasted pecans. In a mixing bowl, beat eggs, 1/2 & 1/2, and Black Dog. Pour over bread mixture. Bake uncovered for 35 minutes or until a knife comes out clean. Check bread pudding after 20 minutes to see how its coming. If the top is browning too fast cover with aluminum foil for the remaining time.