Zucchini? For Breakfast?

Zucchini Breakfast Casserole

Zucchini Breakfast Casserole.  Recipe makes 6-8 portions.

Even though it’s supposed to be “the most important meal of the day,” many people find themselves skipping breakfast due to time limitations or sleepiness in the mornings.  While searching for a make-ahead breakfast recipe on Yummly.com’s blog, this recipe showed up.

Zucchini is delicious, but not many people would consider it a “breakfast-time” food.  This recipe seems good enough to make you think otherwise.

You Will Need:

  • eggs
  • 1 cup ricotta cheese
  • 1 cup freshly grated parmesan (cheese)
  • 14 tsp tabasco sauce (hot chili)
  • 1 tsp salt
  • 14 tsp black pepper (freshly ground)
  • 3 cups zucchini (grated, 2 3 fresh zucchinis)
  • 1 12 cups plum tomatoes (chopped, 4 5 fresh)
  • 12 cup fresh basil (sliced, 20 leaves)
  • 4 cups old bread (cubed day old bread from about 4 slices)
  • olive oil

What to Do:

The Night Before:
In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

Next, get the veggies and the bread ready. Once you chop the tomatoes, squeeze the extra moisture out of them by 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.

Cover with plastic wrap and store in the refrigerator.

In The Morning:

Preheat oven to 350°F.

Coat the bottom and sides of a 9×13 baking dish generously with olive oil.

Pour the mixture you made the night before  into the baking 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.

Or Try This:

Prepare and bake the casserole the night before, allow it to cool fully before storing in the fridge.  Then just warm it up in the microwave in the morning or take it to work for “brunch.”

Leave a comment and let us know how it works!

By Adrianna, LivingFirst Contributor

About SFMC News

Premier commercial and residential community association management company in the Washington DC Metro Area for over 16 years.

One thought on “Zucchini? For Breakfast?

  1. Pingback: Simple Yogurt Toppings | SFMC News

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s