1 medium zucchini, finely chopped 1 medium sweet red pepper, finely chopped 1 cup sliced baby portobello mushrooms 1 medium red onion, finely chopped 2 teaspoons olive oil 3 garlic cloves, minced 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 loaf (1 pound) day-old French bread, cubed 2 packages (5.3 ounces each) fresh goat cheese, crumbled 1-3/4 cups grated Parmesan cheese 6 eggs, lightly beaten 2 cups fat-free milk 1/4 teaspoon ground nutmegDirections

In a large skillet, saute the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.Yield: 12 servings.Nutritional Facts

1 piece equals 281 calories, 12 g fat (6 g saturated fat), 140 mg cholesterol, 667 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.