Ingredients
1
pound bulk hot or spicy pork sausage
1
medium onion, chopped (1/2 cup)
1
loaf (about 10 inches) French bread, cut into 3/4-inch slices
1/2
cup roasted red bell peppers, from 7-ounce jar, cut into 1/4-inch strips
2
medium zucchini, thinly sliced (2 cups)
6
eggs
3/4
cup ricotta cheese
2
cups milk
1/2
cup grated Parmesan cheese
Preparation
Cook sausage and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well.
Arrange bread slices in ungreased rectangular baking dish, 11x7x1 1/2 inches, cutting to fit if necessary. Spread sausage mixture over bread. Top with bell peppers and zucchini.
Beat eggs and ricotta cheese in medium bowl, using fork, until blended. Stir in milk. Pour over mixture in baking dish. Sprinkle with Parmesan cheese. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
About 1 hour before serving, heat oven to 350°F. Uncover and bake 45 to 55 minutes or until top is puffed and center is set. Serve immediately.
