Zucchini Breakfast Casserole
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini
1 1/2 cups chopped plum tomatoes
1/2 cup sliced fresh basil *
4 cups cubed day-old bread
Extra virgin olive oil
Directions
In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
Preheat oven to 350 degrees F . 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.
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 degrees F . 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 degrees F 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.