Zucchini Breakfast Casserole
This picture-perfect breakfast casserole is a great way to use up a summer bounty of zucchini. With the classic combination of tomato, basil, ricotta, and Parmesan, this dish is easy and tasty and will feed a crowd.
Source: Simply Recipes
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Photo: Simply Recipes
FROM THE
RECIPE:
I'm not sure what to call it. Breakfast casserole seems to fit because of the eggs, though we ate this for lunch. You could also call it a strata. It's like a frittata but it's baked, not made on the stovetop (though I'm sure you could make a frittata out of it). The inspiration for it comes from a "cuajado", or a baked frittata popular in Sephardic cooking. This isn't a cuajado, but the flavors are there, and they're terrific together.
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I've made it multiple times to use my supply of zucchini and tomatoes and have had multiple requests for the recipe.
Rather than wetting and wringing the bread, I just tossed it with the zucchini, tomatoes, etc before whipping the eggs.
I had to bake it for 45 mins at 350 and then 10 mins at 425 to brown.