This is an excellent dish to serve buffet style or take to a potluck.
6 slices whole wheat bread
1 to 1 1/2 T butter, softened
16 oz canned corn, drained
2 C thinly sliced zucchini or crookneck squash
4 oz canned diced green chilies
2 C shredded jack, Longhorn or mild cheddar cheese
4 eggs
2 C milk
1/2 t salt
1/8 t pepper
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Trim crusts from bread. Lightly spread slices with butter and fit into a lightly buttered 7×11″ baking dish. Distribute corn in an even layer over bread, then arrange zucchini evenly over corn. Sprinkle chilies and cheese evenly over zucchini.
Beat eggs lightly, then beat in milk, salt and pepper. Pour egg mixture over cheese. Cover and refrigerate for at least 4 hours or overnight.
Bake, uncovered, in a 375 degree oven for 30 to 40 minutes or until lightly browned and puffed; a knife inserted in center should come out clean. Let stand for 10 minutes before cutting into squares to serve. Makes 6 servings.
