Zucchini Breakfast Casserole from Simply Recipes

Name: Zucchini Breakfast Casserole from Simply Recipes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 2 pieces, 4 serving(s)
Ingredients: 8 eggs; 946.36 ml cubed whole wheat bread (from about 4 slices); 236.59 ml low-fat ricotta cheese; 118.29 ml grated low-fat sharp cheddar cheese; 709.77 ml grated zucchini (from 2-3 fresh zucchini squash); 354.88 ml chopped ripe tomatoes; 236.59 ml sliced fresh basil leaf; 1.23 ml Tabasco sauce or 1.23 ml ground cayenne pepper; 4.92 ml salt; 1.23 ml ground black pepper; 14.79 ml olive oil

Submitted by Chef #1802971773

"Adapted from Simply Recipes by Elise Bauer http://www.simplyrecipes.com/recipes/zucchini_breakfast_casserole/"

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Ready In:: 1hr 5mins
Ingredients:: 11
Yields:: 2 pieces
Serves:: 4

ingredients

8 eggs
946.36 ml cubed whole wheat bread (from about 4 slices)
236.59 ml low-fat ricotta cheese
118.29 ml grated low-fat sharp cheddar cheese
709.77 ml grated zucchini (from 2-3 fresh zucchini squash)
354.88 ml chopped ripe tomatoes
236.59 ml sliced fresh basil leaf
1.23 ml Tabasco sauce or 1.23 ml ground cayenne pepper
4.92 ml salt
1.23 ml ground black pepper
14.79 ml olive oil

directions

Preheat oven to 350°F In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated cheddar cheese, cayenne or Tabasco, salt and pepper.
Prepare the vegetables and bread. Add the tomatoes, basil, and zucchini to the egg mixture. Mix the bread cubes into the egg mixture.
Coat the bottom and sides of a 9x13 baking dish with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the 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.