Fresh spring zucchini and earthy mushrooms are flooding the market stands this May, signaling the shift from cool-weather comfort to the first warm days of early summer. This baked vegetable casserole captures that perfect in-between moment—layering toasted bread, sautéed zucchini, savory mushrooms, and smoked ham into a golden, custard-soaked bake that works equally well for a breezy weeknight dinner or a lazy Sunday brunch.
Ingredients
- 5 oz day-old bread (about 4–5 slices or 3 cups cubed)
- 3 medium zucchinis (about 4 cups sliced)
- 10 oz mushrooms, cleaned and sliced (about 3 cups; button or cremini work well)
- 5.5 oz smoked ham, diced (about 1 cup)
- 1¼ cups whole milk
- 3 large eggs
- ¼ cup grated Parmesan cheese (about 1 oz)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley leaves, roughly chopped
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the Mushrooms
Carefully clean the mushrooms with a damp paper towel. Remove the woody ends of the stems, then slice the caps into thin pieces. Set aside.
Step 2: Sauté the Zucchini
Slice the zucchinis into thin rounds. Heat the olive oil in a large skillet over medium heat. Add the zucchini and sauté for 5–7 minutes until just tender. Season with salt, stir well, and sprinkle with the chopped parsley. Remove from heat.
Step 3: Toast and Soak the Bread
Cut the bread into thin slices. Lightly toast both sides in a dry skillet or on a grill pan until golden. In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Quickly dip each toasted bread slice into the egg mixture, allowing it to absorb some liquid without falling apart.
Step 4: Assemble and Bake
Preheat your oven to 350°F (180°C). Line a 9×13-inch rectangular baking dish with parchment paper. Arrange layers of bread, mushrooms, zucchini, and smoked ham, repeating until all ingredients are used. Pour any remaining egg-and-milk mixture evenly over the top. Sprinkle with grated Parmesan.
Bake for 30 minutes until the top is golden and the center is set. Let rest for 5 minutes before serving.
Recipe Notes
- Bread Tip: Slightly stale bread works best—it holds up better when dipped.
- Make-Ahead: Assemble the casserole up to 8 hours in advance; cover and refrigerate. Bake when ready.
- Variations: Swap ham for cooked Italian sausage or keep it vegetarian by omitting the meat and adding extra mushrooms.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F for 15 minutes.
