• 622667116474409e527ad3351970c361

Zucchini Breakfast Casserole

Taken from your very own Pinterest :) Makes 6-8 portions

Prep
Cook
Serves 8people
Ingredients
6-8
eggs
1
cup ricotta cheese
1
cup freshly grated Parmesan cheese
1/4
tsp Tabasco sauce or other hot chili sauce
1
tsp salt
1/4
tsp freshly ground black pepper
3
cup grated zucchini (from 2-3 fresh zucchinis)
1 1/2
cup chopped plum tomatoes (from 4-5 fresh tomatoes)
1/2
cup sliced fresh basil (from about 20 leaves)*
4
cup cubed day-old bread (from about 4 slices)
Olive oil on hand
*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.
Directions
1.
Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2.
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. 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.
3.
Coat the bottom and sides of a 9x13 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 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° 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.

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