1¼ cups refrigerated or frozen egg product, thawed, or 5 eggs
2 cups nonfat milk
½ teaspoon salt
¼ teaspoon ground black pepper
Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray; set aside.
In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley and sage. Stir in bread cubes.
Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.
In a bowl, beat egg slightly; whisk in milk, salt and black pepper. Pour over bread mixture.
Bake, uncovered, for about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm.