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Here's everything you need for this tempting zucchini breakfast casserole. You need just forty minutes total time for this recipe that makes between six and eight servings.

Let's Get Started… 

Ingredients To Gather:

• 6-8 eggs
• 1 cup ricotta cheese (about 245 g)
• 1 cup freshly grated Parmesan cheese (130 g)
• 1/4 teaspoon Tabasco sauce or other hot chili sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups grated zucchini (from 2-3 fresh zucchinis, about 390 g)
• 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g),
• 1/2 cup sliced fresh basil (from about 20 leaves)*
• 4 cups cubed day-old bread (from about 4 slices)

Directions To Follow:

1. In a large bowl beat the eggs. Add the ricotta and beat until smooth.
2. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
3. Preheat oven to 350°F (175°C).
4. 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.
5. 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.

~*~ The Rest Of The Directions To Follow ~*~

Next, use olive oil to generously coat the sides and bottom of a 9×13 baking dish. Pour the egg mixture into the dish, making sure it's evenly distributed. Place the baking dish in the middle rack of the oven and bake at 375 degrees Fahrenheit for 30 minutes. You'll know it's done when it has a light golden brown color and when it has puffed up. If it hasn't browned after 30 minutes, raise the temperature to 425 degrees Fahrenheit and cook for another 5 to 10 minutes. When it's done, take out of the oven and place on a cooling rack. Let it cool for 10 minutes, and then cut into squares and serve.

Finished!

We have to tell you, this isn't the kind of thing we would have thought of for breakfast, but after trying it just once we were sold.

Happy Baking & Enjoy!

Article Source: Simply Recipes