Vegetarian Egg Strata

• 1 medium zucchini, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 cup sliced baby portobello mushrooms
• 1 medium red onion, finely chopped
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 loaf (1 pound) day-old French bread, cubed
• 2 packages (5.3 ounces each) fresh goat cheese, crumbled
• 1-3/4 cups grated Parmesan cheese
• 6 eggs, lightly beaten
• 2 cups fat-free milk
• 1/4 teaspoon ground nutmeg

1. In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.
2. In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
3. In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

zucchini, sweet red pepper, baby portobello mushrooms, red onion, olive oil, garlic, thyme, salt, pepper, bread, goat cheese, parmesan cheese, eggs, milk, ground nutmeg

Taken from www.tasteofhome.com/recipes/vegetarian-egg-strata/ (may not work)