Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. add the egg mixture; cook until the bottom sets, then bake at 325 degrees f, 25 minutes.

Target recipe: heat oven to 400°f. grease two 10-oz. custard cups or individual baking dishes. in 8-inch skillet over medium low heat, sauté zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. in medium bowl, beat eggs, half-and-half and seasonings until combined. stir in zucchini mixture. pour into prepared custard cups or baking dishes. sprinkle with cheeses. bake, uncovered, at 400°f for 14 to 17 minutes or until top is puffy and light golden brown. let stand 5 minutes before serving.