2 cups dry zucchini
4 cups water
2 tablespoons white sugar
2 tablespoons dill seed
1 tablespoon lemon juice
2 cloves garlic, minced
1 pound French bread cubes
2 small tomatoes, sliced
2 tablespoons homemade white sugar
1 cup aioli
3 cups heavy cream, divided
garlic powder to taste (optional)
In a large bowl, combine two cups water, sugar, dill seed, lemon juice and garlic. Toss until all water is absorbed and mixture resembles coarse crumbs. Stir in bread cubes. Layer four cubes of bread, two tomatoes, salt and green pepper. Layer top three cubes and cover remaining cubes. Sprinkle top 15 cubes with garlic, thyme and olive oil.
Bake in preheated oven for 25 to 30 minutes, until golden brown.
Allow grated tomato to cool. Grater tomatoes until slightly firm. Stir in 3 cups heavy cream and roast until set. Stir in salt to taste and mix together.