Ingredients:
2 lbs zucchini, grated
2 teaspoons salt
3 tablespoons flour
1/2 cup thinly sliced scallions
3 tablespoons softened butter
4 large eggs, beaten lightly
2 cups milk
5 slices of bakery white bread ( denser than supermarket)
10 ounces mozzarella cheese, grated
5 ounces cheddar cheese, grated
2 green chili peppers, minced ( tinned are fine)
Directions:
In a colander, toss the zucchini with the salt and let drain for 1 hour.
Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
In a bowl, combine well the eggs, milk and scallion.
Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into 1/2 inch squares.
Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
Sprinkle half of the cheeses and spread chilies over.
Top peppers with remaining bread, zucchini and cheese.
Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
(let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
Bake for an hour and 10 minutes, or until set and golden-brown.
Let stand 10 minutes before serving.
Servings: 6
Time preparation: 60 min.
Time total: 130 min.