Zucchini Breakfast Casserole Recipe

Name: Zucchini Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 eggs; 1 cup ricotta cheese; 1 cup parmesan cheese, freshly grated; 1/4 teaspoon Tabasco sauce (or other hot sauce); 1 teaspoon salt; 1/4 teaspoon pepper; 3 cups zucchini, grated (2-3 zucchini); 1 1/2 cups plum tomatoes, chopped (4-5 tomatoes); 1/2 cup fresh basil, chiffonade; 4 cups day-old bread, cubed; olive oil

Servings: persons

6 -8 eggs
1 cup ricotta cheese
1 cup parmesan cheese, freshly grated
1/4 teaspoon Tabasco sauce (or other hot sauce)
1 teaspoon salt
1/4 teaspoon pepper
3 cups zucchini, grated (2-3 zucchini)
1 1/2 cups plum tomatoes, chopped (4-5 tomatoes)
1/2 cup fresh basil, chiffonade
4 cups day-old bread, cubed
olive oil

1
Preheat oven to 350 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Mix in parmesan, tabasco, salt and pepper.
2
Prepare zucchini, tomatoes and bread. Once you chop tomatoes, squeeze excess moisture out by pressing them in a sieve or wrapping in paper towels and squeezing. Add tomatoes, basil, and zucchini to egg mixture. Moisten bread cubes with a little water; then squeeze out any excess moisture using paper towels. Mix bread into egg mixture.
3
Coat the bottom and sides of a 9 x 13 baking dish generously with olive oil. Pour egg/vegetable mixture into baking dish and even it out. Place casserole in the middle rack of oven and bake for 30 minutes. The casserole should puff up and brown lightly. If it isn't done after 30 minutes, increase oven temp to 400 degrees for 5-10 minutes. Remove from oven and let cool 10 minutes before cutting into squares and serving.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 -8 eggs, 1 cup ricotta cheese, 1 cup parmesan cheese, freshly grated, 1/4 teaspoon Tabasco sauce (or other hot sauce), and more.

Yes, Zucchini Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Breakfast Casserole

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