1. In a covered medium saucepan cook zucchini in a small amount of boiling, lightly-salted water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.

2. Meanwhile, coat a 2-quart rectangular baking dish with nonstick cooking spray. Arrange 4 cups of the bread pieces in the prepared baking dish. If desired, remove and discard rind from cheese. Cut cheese into 1/2-inch cubes. Sprinkle cheese evenly over bread in baking dish. Arrange zucchini and tomatoes on top. Sprinkle with remaining 2 cups bread pieces.

3. In a medium bowl combine eggs, evaporated milk, green onions, dill, salt and pepper. Pour evenly over mixture in baking dish. Lightly press down layers with back of spoon. Cover with plastic wrap; chill for at least 4 hours or up to 24 hours.

4. Remove plastic wrap from strata; cover with foil. Bake in a 325 F. oven for 30 minutes. Uncover; bake for 25 to 30 minutes more or until a knife inserted near the centre comes out clean. Let stand for 10 minutes before serving.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.