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Our fresh, aromatic and herbal Basil Infused Extra Virgin Olive Oil adds the perfect Mediterranean touch to this recipe.
2 tablespoons Blue Olive Basil Extra Virgin Olive Oil
4 cups grape tomatoes or cherry tomatoes
2 cups sliced small zucchini
8 cups dry French or Italian bread cubes
3 cups shredded Swiss cheese (12 ounces)
3 cups milk
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh basil
2 tablespoons snipped fresh chives
1 teaspoon BLUE OLIVE Garlic Sea Salt
1/2 teaspoon freshly ground black pepper
-Grease a 3-quart oval or rectangular baking dish; set aside. In an extra-large skillet, place Basil Olive Oil over low heat. Add tomatoes and zucchini. Cook for 5 to 7 minutes or until tomatoes begin to lose their firm round shape, stirring occasionally; remove from heat..
-Place half of the bread cubes in the prepared baking dish. Top with half of the zucchini mixture and half of the cheese. Repeat layers with remaining bread cubes, zucchini mixture, and cheese.
-In a large bowl, whisk together eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
-Bake, uncovered, in a 325 degrees F oven for 50 to 65 minutes or until puffed, golden and set (160 degrees F). Let stand for 10 minutes before serving.