Zucchini Breakfast Casserole Recipe

Ingredients

• 1/4 teaspoon freshly ground black pepper
• 3 cups grated zucchini (from 2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
• 1/2 cup sliced fresh basil (from about 20 leaves)*
• 4 cups cubed day-old bread (from about 4 slices)
• Olive oil
• 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
•  

*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 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Stir in grated Parmesan cheese, Tabasco, salt and pepper.

2 Prepare the vegetables and bread. When you cut the tomatoes, squeeze excess moisture on them by supporting them in a colander, or wrapped in paper towels and press. Add tomatoes, basil and zucchini to the egg mixture. Moisten bread cubes with water and press the excess moisture using paper towels. Mix the bread cubes in the egg mixture.

Coat bottom 3 and sides of a 9x13 baking dish generously with olive oil. Pour vegetable mixture in roasting pan and eggs even in the pan. Place in middle rack in oven. Bake for 30 minutes at 350 ° C. The pot should swell and brown slightly. If not after 30 minutes at 350, increase heat to 425 degrees and bake for 5-10 minutes. Remove from oven and cool on rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.