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Ingredients
US|METRIC
9 SERVINGS
- 3 cups milk
- 1 cup chicken broth (I used a low-sodium vegetable broth)
- 3 large eggs
- 1/2 tsp. salt (I used smoked salt. It's our go-to salt recently. I'm a sucker for smoky flavors.)
- cracked pepper (fresh, to taste)
- 1 Tbsp. tarragon (dried)
- 1 Tbsp. dried rosemary (You can replace the tarragon and rosemary with any fresh or dried herbs that you like.)
- olive oil (enough, for a thin coat on your saute pan)
- 1 cup finely chopped onions
- 1 clove garlic, finely chopped (I used 3/4 C finely chopped yellow chives from a local grower, Yellow Tree Farm instead.)
- 1/2 lb. zucchini (thinly sliced)
- 1/2 lb. yellow squash (thinly sliced)
- 1 lb. bread (stale, cut into 1" cubes, Any kind of bread will work. I used a simple rustic white bread.)
- 4 oz. cheese (your choice, As noted, above I used a blend of shredded Mexican cheeses.)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium650mg27% |
| Potassium460mg13% |
| Protein15g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber2g8% |
| Sugars9g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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