Ingredients for 12 servings

½ cup chopped pecans
½ teaspoon pepper
½ teaspoon salt
1 cup fresh or frozen corn
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1-¾ cups 2% milk
2 medium zucchini, quartered and sliced
2 shallots, chopped
3 cups shredded Gruyere or Swiss cheese
3 garlic cloves, minced
3 teaspoons olive oil, divided
4 teaspoons each minced fresh sage, basil and parsley
5 large eggs

Directions

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.

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.

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.

Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.