Zucchini Breakfast Casserole

Name: Zucchini Breakfast Casserole
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 6 eggs; 245 grams cup ricotta cheese (about; 130 grams cup freshly grated Parmesan cheese; 0 teaspoons Tabasco sauce or other hot chili sauce; 1 teaspoon salt; 0 teaspoons freshly ground black pepper; 710 milliliters grated zucchini (from 2-3 fresh zucchinis, about 390 g); 355 milliliters chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g); 118 milliliters sliced fresh basil (from about 20 leaves); 946 milliliters cubed day-old bread (from about 4 slices, rustic French or Italian bread works best); 1 serving Extra virgin olive oil

The recipe Zucchini Breakfast Casserole can be made in around 1 hour and 5 minutes. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 304 calories, 21g of protein, and 18g of fat each. If you have salt, zucchini, pepper, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course for Christmas. If you like this recipe, take a look at these similar recipes: Zucchini Breakfast Casserole, Zucchini and Feta Breakfast Casserole, and Zucchini Herb Sausage Breakfast Casserole.

Instructions

Make the egg cheese base: In a large bowl beat the eggs.

Ingredients you will need

Cheese

Base

Egg

Equipment you will use

Bowl

Add the ricotta and beat until smooth.

Ingredients you will need

Ricotta Cheese

Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

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Grated Parmesan Cheese

Salt And Pepper

Hot Sauce

Prep the vegetables and bread, add to egg mixture: Preheat oven to 350°F (175°C). Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing.

Ingredients you will need

Vegetable

Tomato

Bread

Egg

Equipment you will use

Paper Towels

Sieve

Oven

Add the tomatoes, basil, and zucchini to the egg mixture.

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Tomato

Zucchini

Basil

Egg

Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels.

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Bread Cubes

Water

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Paper Towels

Mix the bread cubes into the egg mixture.

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Bread Cubes

Egg

Bake: Coat the bottom and sides of a 9x13 baking dish generously with olive oil.

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Olive Oil

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Baking Pan

Oven

Pour the egg vegetable mixture into the baking pan and even it out in the pan.

Ingredients you will need

Vegetable

Egg

Equipment you will use

Baking Pan

Place in the middle rack of the oven.

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Oven

Bake for 30 minutes at 350°F (175°C). The casserole should puff up and brown lightly. If it hasn't browned enough after 30 minutes at that temp, increase the heat to 425°F (220°C) and cook for 5-10 minutes further.

Equipment you will use

Oven

Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Equipment you will use

Oven