Zucchini & Mushroom Bread Pudding with Squash Blossoms
Here's an easy-to-make, inexpensive, and very tasty savory bread pudding recipe that combines garlicky zucchini and mushrooms with pesto, cheese and eggs.
My daughter announced that she "really likes zucchini", so we picked up some zucchini and squash blossoms at the Farmers Market. I had some dry sliced white bread that needed using and this recipe transformed something that could have been wasted into a delicious couple of meals! Perfect with a fresh green salad on the side.
Zucchini and Mushroom Bread Pudding with Squash Blossoms
2-3 slices of dry bread
1 cup of milk
1/2 cup grated cheese (I used sharp cheddar and Emmental. Feta would also be delicious, but reduce to 1/4 cup crumbled feta)
1 clove garlic minced
1/2 shallot, finely chopped
2 medium zucchini, quarter lengthwise and cut into slices
8-10 small mushrooms
squash blossoms to decorate if available
Preheat the oven to 350 F degrees. Grease a 9 1/2 " pie pan.
Spread the dry bread generously with pesto and cut into 1 inch squares. Arrange the squares in the bottom and edges of the pie pan.
Beat 3 eggs, add the milk, and beat to combine. Add salt and pepper to the egg mixture.
In a frying pan, heat the olive oil and add the minced garlic and shallot with salt and pepper. Cook over medium, stirring well, for 3-4 minutes. Add the zucchini, salt and pepper, and cook for 4 minutes. Add the mushrooms and cook until zucchini is almost tender.
Spread the cooked vegetables over the bread. Top with the grated cheese (or crumbled feta). Pour the egg mixture over the bread, vegetables, and cheese and use a spatula to press the ingredients down into the egg mixture.
If you have squash blossoms, remove the stems and the stamens from inside. Carefully, tear open each blossom on one side so they open flat like a book. Place them on top of the egg mixture and gently press down into the egg mixture.
Bake at 350 F degrees for 30-35 minutes. Enjoy with a salad!