Savory Ricotta and Tomato Zucchini Breakfast Casserole
This savory Zucchini and Ricotta Breakfast Casserole features fresh garden vegetables, creamy ricotta, and rustic bread for a protein-rich brunch or meal prep option.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 large eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
3 cups grated zucchini
1 1/2 cups chopped plum tomatoes
1/2 cup fresh basil, sliced
4 cups day-old rustic bread cubes
2 tablespoons extra virgin olive oil
Instructions
1. Whisk eggs and ricotta together in a large bowl until smooth.
2. Stir in Parmesan, salt, pepper, and hot sauce.
3. Grate zucchini and squeeze out excess moisture. Chop tomatoes and pat dry.
4. Briefly moisten bread cubes with water, squeeze dry, and add to the egg mixture along with vegetables and basil.
5. Pour into a greased 9×13 baking dish.
6. Bake at 350 Fahrenheit for 30-35 minutes until set and golden brown.
7. Allow to rest for 10 minutes before slicing.
Notes
Use a crusty loaf like sourdough for the best texture.
Ensure you squeeze the zucchini well to prevent a soggy casserole.
Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 4g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 195mg
Find it online: https://www.flavourrecipe.com/zucchini-breakfast-casserole/