Each serving contains 28 milligrams of zinc or roughly double the recommended dietary requirement.

Recipe by Cooking Light June 1999


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a Dutch oven over medium heat until crisp. Add fennel and onion to pan; sauté 8 minutes or until soft. Remove bacon mixture from pan. Add undrained oysters to pan; cook 3 minutes or until edges of oysters begin to curl. Remove oysters from pan; discard cooking liquid. Chop oysters; add to bacon mixture. Stir in ham, parsley, and artichokes.

  • Combine ricotta, nutmeg, red pepper, and 1 egg in a bowl; stir with a whisk until well-blended. Add 4 eggs; stir well. Stir in milk and spinach.

  • Arrange half of toast in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of oyster mixture evenly over bread. Pour half of milk mixture over oyster mixture; repeat layers. Sprinkle with Parmesan and paprika. Cover; refrigerate 8 hours or overnight.

  • Preheat oven to 350°.

  • Uncover and bake at 350° for 45 minutes or until set.

  • Note: Fresh shucked oysters, which are often packaged in pop-top containers, come in three sizes; select, standard, and stewing. Standard are average size.

Nutrition Facts

385 calories; calories from fat 29%; fat 12.4g; saturated fat 5g; mono fat 4.5g; poly fat 1.4g; protein 26.7g; carbohydrates 42.6g; fiber 2.6g; cholesterol 181mg; iron 6.3mg; sodium 1018mg; calcium 395mg.