½ medium zucchini, halved lengthwise and sliced (1 cup)
½ cup chopped onion (1 medium)
½ cup bottle roasted red sweet pepper, coarsely chopped
3 ounces Gouda cheese, shredded ( ¾ cup), divided
¼ cup finely shredded Parmesan cheese (about 1 ounce)
2 cups fat-free milk
1 cup refrigerated or frozen egg product, thawed if frozen
¼ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 350°F. Spread English muffin pieces in a 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until dried. Remove from oven and cool. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
In a very large bowl toss together the bread cubes, bacon, zucchini, onion, roasted red pepper, ½ cup of the Gouda and the Parmesan. Spoon mixture into the prepared cooker. In the same bowl whisk together milk, egg product, salt and pepper. Pour egg mixture over bread mixture in cooker. Press lightly with the back of a spoon to moisten bread completely.
Place crockery liner in the slow cooker. Cover and cook on low-heat setting for 3 to 3½ hours or until an instant-read thermometer registers 200°F to 210°F when inserted in the center of the casserole. To ensure even cooking, carefully rotate crockery liner 180 degrees halfway through cooking, if possible. Turn off cooker. Remove crockery liner from cooker. Sprinkle remaining ¼ cup Gouda over casserole. Let stand 30 minutes before serving.