Source: dLife

Chunks of Brie cheese, zucchini, tomatoes, and green onion give this dish an amazing flavor.

Servings

2 small zucchini , cut crosswise into 1/4-inch thick slices (about 2 cups)
1 cooking spray
6 oz sourdough round , tear into bite size pieces (equal to 6 cups)
1 Cheese, brie, 4.5oz package
1 cup fresh cherry tomatoes , halved (or grape tomatoes )
1 cup Egg Substitute, Better 'N Eggs, frozen , thawed (or 4 eggs sightly beaten)
0.67 cup Milk, evaporated, nonfat/skim
0.33 cup fresh chopped green onion
3 tbsp fresh dill weed (or 1 tablespoon dried dill weed)
0.5 tsp salt
0.12 tsp black pepper , ground

1 In a covered medium saucepan, cook zucchini in a small amount of boiling, lightly salted water for 2 to 3 minutes or until just tender. Drain zucchini. Set aside.
2 Meanwhile, coat a 2 quart rectangular baking dish with cooking spray, and arrange 4 cups of the bread pieces in the prepared baking dish.
3 If desired, remove and discard rind from cheese, cut cheese into 1/2 inch cubes.
4 Arrange cheese evenly over bread in baking dish, arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.
5 Combine egg product (or beaten eggs), evaporated milk, green onion, dill, salt, and pepper in a medium bowl. Pour evenly over mixture in baking dish.
6 Lightly press down layers with back of spoon. Cover with plastic wrap and chill for 4 to 24 hours.
7 Preheat oven to 325 degrees, and remove plastic rap from casserole, cover with foil.
8 Bake for 30 minutes, uncover and bake for additional 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.