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3 tbsp. Butter
3 cups sliced fresh mushrooms
2 medium zucchini halved lengthwise, sliced
1 large onion, coarsely chopped
1 large garlic clove, minced
1 tbsp. All-purpose flour
1 1/2 cups milk
6 eggs, beaten
1/2 tsp. Salt
2 tbsp. Basil pesto
30 slices (1/4 inch) day-old baguette bread
1 pkg. Canadian Swiss Cheese cut into 30 slices
30 slices plum or other small tomatoes
1 tbsp. Grated Canadian Parmesan Cheese
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. Add flour.
2. Spoon vegetable mixture into shallow 2-quart round or rectangular baking
dish. Combine milk, eggs and salt; pour over vegetables.
3. Spread pesto thinly over one side of bread slices; top each slice with Swiss
Cheese and tomato.
4. Arrange covered bread slices in egg mixture in an overlapping pattern. (Kind
of angled stacks so the cheese/tomato/bread is slanted into the filling and
sticks out the top. That way, it's crunchy on top and soft with the zucchini/mushroom
juices on the bottom.) Sprinkle with Parmesan cheese.
5. Bake uncovered, in 350F oven for 45 minutes or until knife inserted in centre
comes out clean. Let stand 10 minutes before slicing to serve.
Yield: 6 servings
Preparation time: 30 minutes
Baking time: 45 minutes
Do ahead tip: Assemble ingredients as directed. Cover and refrigerate up to 24 hours. Bake 55 to 60 minutes.
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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