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.
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.