Zucchini Breakfast Casserole

Source: Simply Recipes

Yield: 8 servings


  • Chopped plum tomatoes from 4-5 fresh tomatoes: 1 1/2 Cups
  • Grated zucchini from 2-3 fresh zucchinis: 3 Cups
  • Freshly ground black pepper: 1/4 Teaspoons
  • Salt: 1 Teaspoons
  • Tabasco sauce: 1/4 Teaspoons
  • Freshly grated Parmesan cheese: 1 Cups
  • Ricotta cheese: 1 Cups
  • Eggs: 8 Each
  • Sliced fresh basil from about 20 leaves: 1/2 Cups
  • Cubed day-old bread from about 4 slices: 4 Cups
  • Olive oil: 3 Pinches
  • =Instructions=

Preheat oven to 350ºF. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
Prepare the vegetables and bread. Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
Coat the bottom and sides of a 9×13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350ºF. The casserole should puff up and brown lightly. If it hasn’t after 30 minutes at 350, increase the heat to 425º and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.