ZUCCHINI BREAKFAST CASSEROLE RECIPES

Steps:

• Preheat oven to 350 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Mix in parmesan, tabasco, salt and pepper.
• Prepare zucchini, tomatoes and bread. Once you chop tomatoes, squeeze excess moisture out by pressing them in a sieve or wrapping in paper towels and squeezing. Add tomatoes, basil, and zucchini to egg mixture. Moisten bread cubes with a little water; then squeeze out any excess moisture using paper towels. Mix bread into egg mixture.
• Coat the bottom and sides of a 9 x 13 baking dish generously with olive oil. Pour egg/vegetable mixture into baking dish and even it out. Place casserole in the middle rack of oven and bake for 30 minutes. The casserole should puff up and brown lightly. If it isn't done after 30 minutes, increase oven temp to 400 degrees for 5-10 minutes. Remove from oven and let cool 10 minutes before cutting into squares and serving.

Steps:

• Saute minced garlic in a bit of olive oil over medium heat in a non-stick saute pan.
• When the oil and garlic are heated, tear the basil and add it to the pan, along with the sliced zucchini. Cook until the zucchini is tender but not cooked through, about 2 minutes. Season with salt and pepper.
• Whisk eggs together with milk or cream in a medium bowl. Season with salt and pepper.
• Layer zucchini mixture in the bottom of a 8x8 square or round casserole dish. If you would like to add ham to your casserole, you may do so at this time.
• Pour egg mixture evenly over the top of zucchini mixture.
• Sprinkle parmesan evenly over top of casserole.
• Dice roma tomato and sprinkle evenly over the top of the egg/zucchini mixture.
• Cover and refrigerate overnight.
• In the morning, uncover and bake at 350 degrees for 45 minutes.