Savory Ricotta and Tomato Zucchini Breakfast Casserole

BY Emily Parker December 31, 2025

Vegetable gardens have a way of providing in abundance during the late summer months, often leaving us with more green squash than we know how to handle. This Zucchini Breakfast Casserole offers a sophisticated solution to that bounty, blending the light textures of a classic strata with the savory depth of a Mediterranean frittata. By combining creamy ricotta, sharp Parmesan, and sun-ripened tomatoes, this dish transforms simple garden staples into a hearty, protein-rich meal. It is equally suited for a quiet family brunch or a prepared mid-week lunch, offering a Custard-like center and a beautifully browned, golden crust.

Table of Contents

Components for the Casserole

The Egg and Cheese Base

8 large eggs
1 cup whole milk ricotta cheese
1 cup freshly grated Parmesan cheese
1 teaspoon sea salt
One fourth teaspoon freshly ground black pepper
One fourth teaspoon hot chili sauce (such as Tabasco)

The Garden Harvest

3 cups grated zucchini (approximately two to three medium squash)
1 and a half cups chopped plum tomatoes (roughly four to five tomatoes)
One half cup fresh basil leaves, sliced into thin ribbons

The Texture Builders

4 cups cubed day-old rustic bread (Italian or sourdough works well)
2 tablespoons extra virgin olive oil (for the baking dish)
A small amount of water (to hydrate the bread)

Preparation Steps

Whisk the large eggs in a wide mixing bowl until the yolks and whites are fully integrated.
Incorporate the ricotta cheese, beating the mixture until the texture is uniform and mostly smooth.
Stir in the grated Parmesan, sea salt, black pepper, and hot chili sauce.
Prepare the zucchini by grating it coarsely; prepare the tomatoes by chopping and removing excess liquid.
Lightly dampen the bread cubes with water, سپس squeeze them firmly to remove moisture before adding them to the bowl.
Fold the zucchini, tomatoes, basil, and bread into the egg mixture until every piece is coated.
Transfer the mixture into a prepared baking dish greased with olive oil.
Bake at three hundred fifty Fahrenheit for thirty to thirty-five minutes until set and lightly golden.
Allow the dish to rest for ten minutes before slicing into portions.

Technical Execution and Sensory Cues

To achieve the best results with this Zucchini Breakfast Casserole, attention to moisture management is paramount. Zucchini and tomatoes are naturally high in water content, which can lead to a soggy bake if not handled correctly. When you grate the zucchini, you will notice it immediately begins to release juice. For a firmer, more bread-pudding-like consistency, you can give the grated squash a gentle squeeze over the sink. Similarly, after chopping the plum tomatoes, use a paper towel to blot away the seeds and watery pulp.

When mixing the ricotta into the eggs, aim for a creamy slurry. It is fine if a few small pebbles of cheese remain, as these create lovely pockets of moisture in the finished bake. The bread should be “day-old” or slightly stale; this allows it to act like a sponge. When you moisten the bread with water and then squeeze it out, you are essentially resetting its ability to soak up the savory egg custard without it becoming a mushy paste.

As the casserole bakes in the center of the oven, keep an eye on the edges. You are looking for a visible “puff”—the eggs will expand, lifting the vegetables slightly. The aroma of toasted Parmesan and fresh basil should fill the kitchen. If the top looks pale after thirty minutes, increasing the heat slightly for the final five minutes will provide that desirable mahogany crust. The center should feel firm to a light touch, not jiggly, indicating the eggs have fully set.

Culinary Success Tips

Bread Selection: Use a crusty loaf with a tight crumb, like a French boule or sourdough. Soft sandwich bread will dissolve into the egg and lose the distinct texture that makes a strata-style dish interesting.
Cheese Quality: Freshly grating your Parmesan makes a significant difference. Pre-shredded cheeses are often coated in potato starch to prevent clumping, which can interfere with the smooth melting process in the custard.
The Squeeze Method: Do not skip squeezing the water out of the bread. It seems counterintuitive to wet it only to dry it, but this process ensures the bread is hydrated enough to stay tender while remaining thirsty enough to bond with the egg base.
Basil Handling: Cut your basil at the very last second. Basil oxidizes and turns black quickly once bruised or sliced. Slicing it into a “chiffonade” (thin ribbons) ensures every bite has a hit of herbal freshness.
Pan Choice: A ceramic or glass nine by thirteen inch baking dish is ideal. These materials distribute heat evenly, which helps the bottom of the casserole cook at the same rate as the top.

Flavor Variations

The Smokey Variation: Swap the Parmesan for a sharp smoked provolone or Gruyère. This adds a depth of flavor that pairs beautifully with the sweetness of the roasted plum tomatoes.
Protein Boost: Add half a cup of cooked, crumbled pancetta or salty bacon bits to the egg mixture. The saltiness of the pork highlights the earthy notes of the zucchini.
The Garden Spice: If you prefer more heat, add a diced jalapeño (seeds removed) or a teaspoon of red pepper flakes to the batter.
Onion and Garlic: For a more savory profile, sauté half a yellow onion and two cloves of minced garlic in olive oil until soft, then fold them into the egg base before baking.

Serving Solutions

This casserole is remarkably versatile. For a formal brunch, serve it warm alongside a crisp arugula salad dressed with a simple lemon vinaigrette. The acidity of the greens cuts through the richness of the ricotta and egg.

If you are serving this as a light dinner, a side of roasted fingerling potatoes or a chilled gazpacho makes for a complete, garden-focused meal. Because it holds its shape well when cooled, it also functions perfectly as a “grab-and-go” breakfast. Simply slice it into squares and wrap them individually. It can be eaten at room temperature or quickly reheated in a toaster oven to crisp up the edges again.

Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble the entire dish the night before. Cover it tightly with foil or plastic wrap and store it in the refrigerator. When you are ready to eat, bake it straight from the fridge, though you may need to add five to ten minutes to the total baking time.

Is it possible to use frozen zucchini?

While fresh is preferred for texture, you can use frozen shredded zucchini. However, you must thaw it completely and squeeze out every drop of excess moisture, as frozen vegetables release significantly more water than fresh ones.

What can I use instead of ricotta?

Small curd cottage cheese is an excellent substitute for ricotta. It provides a similar moisture level and protein profile, though the texture will be slightly chunkier.

How do I store and reheat leftovers?

Store any remaining squares in an airtight container in the refrigerator for up to three days. To reheat, place a slice in an oven set to three hundred Fahrenheit for about ten minutes to maintain the texture of the bread and eggs.

Nutrition Information

Nutrient	Amount per Serving
Calories	285 kcal
Protein	16 g
Carbs	22 g
Fat	15 g
Fiber	2 g
Sugar	4 g
Sodium	640 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.