Zucchini Breakfast Casserole

I’m always looking for recipes that made good leftovers and this one definitely did not disappoint! My husband and I actually think it tasted better the next day after it had a chance to sit in the fridge over night. This recipe for zucchini breakfast casserole is great for breakfast, brunch or dinner! I love that I was able to mix in a bunch of fresh veggies and herbs straight from the garden. I had a half of a loaf of country french bread leftover from making a french toast casserole earlier in the week and it was perfect way to use it up!

6 – 8 eggs (I used 8 since my eggs were on the smaller side)
1 cup ricotta cheese
1 cup fresh grated Parmesan cheese
1/4 tsp hot sauce
salt & fresh ground pepper
3 cups grated zucchini
1 1/2 cups chopped tomatoes, squeezed to remove the excess moisture
1/2 cup fresh basil, chopped
4 cups cubed day-old bread
olive oil

Preheat oven to 350 degrees. Generously grease a 9×13″ baking dish with olive oil and set aside.

In a large bowl, beat the eggs and then mix in the ricotta until smooth. Add in the Parmesan cheese and hot sauce. Season with salt and fresh ground pepper.

Add the tomatoes, zucchini and basil to the egg mixture. Moisten the cubes of bread with a little water and then squeeze out any excess water. Add the moistened bread crumbs to the egg mixture and stir well. Pour the mixture into the prepared baking dish and spread out the mixture evenly.

Bake for 30 minutes or until golden brown. If the casserole is not brown enough after 30 minutes, increase the heat to 425 and bake for an additional 5 to 10 minutes. Allow to cool for 10 minutes before serving. Enjoy!

Source: Simply Recipes