Zucchini Breakfast Casserole

I was so hopeful this year when my 8 zucchini plants were growing wildly right from the start. Sadly, none of them bloomed. I think I need to spend more time on my soil and get it ready for next year.

Anyway, I love Zucchini when it's done right. My husband swore when we were married that Vegetables were of the devil. So I have since made it my life's quest to sneak zucchini into all kinds of things. THIS was a big hit. Thanks to Simply Recipes, I think my husband and I have a new favorite brunch dish.

Zucchini Breakfast Casserole

Ingredients

• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp Tabasco sauce or other hot chili sauce or red pepper flakes
  
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 cups grated zucchini (2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes
  
• 1/2 cup sliced fresh basil
  
• 4 cups cubed day-old bread (about 4 slices)
• Olive oil

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, red pepper, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9x13 baking dish generously 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.

Makes 6-8 portions.