Swiss Vegetable Brunch Bake

  • Prep Time 30
  • Cook Time 45
  • Serves 6

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1. Ingredients

  1. 3 tbsp (45 mL) butter
  2. 3 cups (750 mL) sliced fresh mushrooms
  3. 2 medium zucchini, halved lengthwise, sliced
  4. 1 large onion, coarsely chopped
  5. 1 large clove garlic, minced
  6. 1 tbsp (15 mL) all-purpose flour
  7. 1 1/4 cups (300 mL) milk
  8. 6 eggs, lightly beaten
  9. 3/4 tsp (4 mL) salt
  10. 2 tbsp (30 mL) basil pesto
  11. 30 slices (1/4-inch/6 mm thick) day-old baguette bread
  12. 1 pkg (227g) Canadian Swiss cheese, cut into 30 slices
  13. 30 slices (1/4-inch/6 mm thick) plum or other small tomato
  14. 1 tbsp (15 mL) grated Canadian Parmesan cheese

Nutrition Info

Per Serving

  • Proteins: 21 g
  • Carbohydrates: 17 g
  • Fat: 23 g
  • Calcium: 461 mg

2. Cooking Directions

  1. Melt butter in large non-stick frying pan. Add mushrooms, zucchini, onion and garlic. Cook and stir over medium-high heat until vegetables are tender and any liquid has evaporated. Blend in flour.
  2. Spoon vegetable mixture into shallow 2-quart (2 L) round or rectangular baking dish.
  3. Combine milk, eggs and salt; pour over vegetables. Spread pesto thinly over one side of bread slices; top each slice with Canadian Swiss cheese and tomato. Arranged covered bread slices in egg mixture in an overlapping circular or rectangular pattern; sprinkle with Canadian Parmesan cheese.
  4. Bake, uncovered, in 350 °F (180 °C) oven 45 minutes or until knife inserted in centre comes out clean. Let stand 10 minutes before slicing to serve.

Yield: 6 servings

3. Still Hungry?

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