INGREADIENT

• 3 teaspoons olive oil, divided
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 medium zucchini, quartered and sliced
• 1 cup fresh or frozen corn
• 2 shallots, chopped
• 3 garlic cloves, minced
• 4 teaspoons each minced fresh sage, basil and parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 loaf (1 pound) Italian bread, cut into 1-inch cubes
• 3 cups shredded Gruyere or Swiss cheese
• 5 large eggs
• 1-3/4 cups 2% milk
• 1/2 cup chopped pecans

Direction

1. Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
2. Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes.
3. Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.
4. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.