Zucchini Breakfast Casserole

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

1. Crack the eggs into a large bowl and beat them well. Spoon in the ricotta and whisk until the mixture looks smooth, then stir in the grated Parmesan cheese, Tabasco, salt and pepper.
2. Heat the oven to 350 degrees F (175 degrees C). Get the vegetables and bread ready. After the tomatoes are chopped, press out their extra liquid in a sieve, or bundle them in paper towels and give them a squeeze. Stir the zucchini, tomatoes, and basil into the egg mixture.
3. Sprinkle the bread cubes with a little water to soften them, then use paper towels to press away the extra moisture. Fold the bread into the bowl with the eggs and vegetables.
4. Rub olive oil generously over the bottom and sides of a 9x13 baking dish. Pour in the egg and vegetable mixture, spread it evenly, and set the dish on the center rack of the oven.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. You’re looking for the casserole to rise and take on a pale golden color. If it still needs more color after 30 minutes, turn the oven up to 425 degrees F (220 degrees C) and bake for another 5-10 minutes.
6. Take the casserole out of the oven and let it rest on a rack for 10 minutes before slicing it into squares to serve.