Zucchini Breakfast Casserole: A Savory Start to Your Day
Hearty, veggie-packed breakfast casserole with zucchini, ricotta, and Parmesan—fluffy eggs, juicy tomatoes, and basil baked in a 9x13" dish. Perfect for make-ahead breakfasts or weekend brunch.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Sieve or paper towels
- Knife and cutting board
Ingredients
Egg Base & Mix-ins
- 6-8 eggs
- 1 cup ricotta cheese
- 1 cup Parmesan cheese freshly grated
- 1/4 tsp hot sauce Tabasco or other chili sauce
- 1 tsp salt
- 1/4 tsp black pepper freshly ground
- 3 cups zucchini grated; squeeze out excess moisture
- 1 1/2 cups plum tomatoes chopped; drained of excess moisture
- 1/2 cup fresh basil thinly sliced (about 20 leaves)
- 4 cups day-old bread rustic French/Italian, cubed; moistened then squeezed dry
For the Pan
- 1 tbsp extra-virgin olive oil for greasing dish
Instructions
- Make Egg Base: In a large bowl, whisk eggs until smooth. Beat in ricotta until silky; stir in Parmesan, hot sauce, salt, and pepper.
- Prep Veg & Bread: Preheat oven to 350°F (175°C). Grate zucchini and squeeze out moisture. Chop tomatoes and drain. Cube day-old bread, lightly moisten, then squeeze dry.
- Combine: Stir zucchini, tomatoes, and basil into egg mixture. Fold in bread cubes until evenly coated.
- Bake: Grease a 9x13-inch dish with olive oil. Spread mixture evenly. Bake 30 minutes at 350°F (175°C) until puffed and golden. If needed, increase to 425°F (220°C) for 5–10 minutes to brown.
- Cool & Serve: Rest 10 minutes before slicing into squares for cleaner cuts.
Notes
Use day-old bread so it absorbs the custard without turning soggy. Squeezing extra moisture from zucchini and tomatoes keeps the casserole set and fluffy. Swap basil for parsley if desired.