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Zucchini Breakfast Casserole Recipe

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This recipe for Zucchini Breakfast Casserole is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 eggs
1 c. Ricotta cheese
½ c. grated Parmesan cheese
½ tsp. salt
¼ tsp. ground black pepper
1 medium-sized onion (chopped)
2 T. butter
4 c. grated zucchini (drain any excess liquid)
1 c. chopped plum tomatoes
2 tsp. dried basil
2 c. cubed bread
2 c. grated cheddar cheese
Directions:
Directions:
Preheat oven to 375°F. Melt butter in a pan and fry onions on low heat. In a large bowl beat the eggs. Add the Ricotta cheese and beat until smooth. Mix in the grated Parmesan cheese, salt and pepper. Fold in onions, zucchini, and cubed bread. Grease the bottom and sides of a 9"x 13" baking dish. Pour the egg vegetable mixture into the baking pan. Lay the tomatoes evenly across the surface of the mixture. Sprinkle the basil then the cheddar cheese on top. Place in the middle rack of the oven. Bake for 30 minutes at 375°F or until set. Remove from oven and let cool about 10 minutes before cutting into squares. Add an alternative vegetable or meat as desired. For example, a few slices of pre-cooked bacon can add some yummy taste. Serves 8-10 persons.

 

 

 

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