Zucchini Breakfast Casserole

August 13, 2010

Will was pretty skeptical when I told him I was making Zucchini Breakfast Casserole. Understandably so, as it sounds awfully cafeteria for our tastes. Usually, Will is right. But this time, he was wrong. Very, very wrong.

The bread cubes get drunk with egg and cheese and resemble a savory  french-toast. It is laden with basil and parmesan. And though this tastes rich, it won’t weigh you down, and gives you the sense of being healthy with its plum tomatoes and loads of zucchini. I am going to beg my friend Cheryl to permenantly offload her parent’s zucchini on me so I can keep making this.

No more zucchini, for now, anyway. This week’s CSA has gave us a bounty of yellow cherry tomatoes (!), swiss chard, carrots, kolrabi, beets, and squash. I may have had a giant bowl of sauteed beet greens for breakfast (jealous?), but I promise to have more exciting plans for the rest of the produce. Stay tuned!


Serves 6-8


  • 6-8 eggs
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 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)
  • 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
  • 1/2 cup sliced fresh basil (from about 20 leaves)*
  • 4 cups cubed day-old bread (from about 4 slices)
  • Olive oil

*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.


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, Tabasco, 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 9×13 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.


One Response to “Zucchini Breakfast Casserole”

  1. Patti Howe Says:

    Look’s like another winner, and a great weekend breakfast! xo

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