Zucchini Breakfast Casserole: A Savory Start to Your Day

If you’re looking for a hearty, nutritious breakfast that’s as satisfying as it is easy to prepare, look no further than this Zucchini Breakfast Casserole. Packed with fresh zucchini, savory ricotta, and rich Parmesan cheese, this casserole delivers a perfectly balanced meal to start your day right. Whether you’re feeding a hungry family or prepping for the week ahead, this dish is an ideal make-ahead option that’s both comforting and packed with flavor.

What makes this Zucchini Breakfast Casserole stand out is its versatility. It combines the freshness of vegetables, the richness of cheese, and the heartiness of eggs, all baked to perfection in one dish. Plus, it’s a great way to sneak in some veggies first thing in the morning!

Ingredients

Ingredient	Amount / Quantity
Eggs	6–8
Ricotta cheese	1 cup (245 g)
Freshly grated Parmesan cheese	1 cup (130 g)
Tabasco sauce (or other hot chili sauce)	1/4 teaspoon
Salt	1 teaspoon
Freshly ground black pepper	1/4 teaspoon
Grated zucchini	3 cups (390 g, from 2–3 fresh zucchinis)
Chopped plum tomatoes	1 1/2 cups (370 g, from 4–5 tomatoes)
Fresh basil, sliced	1/2 cup (20 leaves)
Day-old bread, cubed	4 cups (about 4 slices of rustic French or Italian bread)
Extra virgin olive oil	1 tablespoon

Timing

• Prep Time: 15 minutes
• Cook Time: 30–40 minutes
• Total Time: 45–55 minutes

This casserole bakes up quickly, making it a fantastic option for busy mornings or weekend brunch. You can have a delicious breakfast ready in just under an hour!

Step-by-Step Instructions

Step 1: Make the Egg Base

In a large bowl, crack the eggs and whisk them until smooth. Add the ricotta cheese and continue to beat until the mixture is silky and combined. Stir in the grated Parmesan cheese, Tabasco sauce, salt, and pepper. This will form the creamy base for your casserole.
Tip: Whisking the eggs thoroughly will ensure a fluffy texture in your casserole.

Step 2: Prep the Vegetables and Bread

Preheat your oven to 350°F (175°C). While the oven heats up, prepare the vegetables and bread.

• Zucchini: Grate the zucchini and press it in a sieve or wrap it in paper towels to squeeze out any excess moisture.
• Tomatoes: Chop the tomatoes and remove excess moisture by pressing them in a sieve or squeezing them in paper towels.
• Bread: Cube the day-old bread and moisten it with a little water. Press out the excess moisture using paper towels. This helps the bread absorb the egg mixture without getting soggy.

Step 3: Combine the Vegetables and Bread with the Egg Mixture

Add the chopped tomatoes, zucchini, and fresh basil to the egg mixture and stir well. Then, fold in the bread cubes, making sure each piece is well coated with the egg mixture. This step ensures the bread will soak up all the delicious flavors.
Tip: Using day-old bread is crucial as it absorbs the eggs and liquids better, creating a perfect casserole base.

Step 4: Bake the Casserole

Generously coat the bottom and sides of a 9×13-inch baking dish with olive oil. Pour the egg, vegetable, and bread mixture into the dish and evenly spread it out. Place the dish in the middle rack of the preheated oven and bake for 30 minutes at 350°F (175°C), or until the casserole puffs up and turns golden brown on top.
Tip: If the casserole hasn’t browned enough after 30 minutes, increase the temperature to 425°F (220°C) and bake for an additional 5–10 minutes.

Step 5: Cool and Serve

Once the casserole is baked, remove it from the oven and allow it to cool on a rack for about 10 minutes before cutting into squares. This helps it set and makes serving easier.
Tip: Letting the casserole cool slightly ensures that it holds its shape when sliced, making for a cleaner presentation.

Nutritional Information

Approximate values per serving:

• Calories: 250 kcal
• Protein: 14 g
• Fat: 18 g (Saturated: 7 g)
• Carbohydrates: 14 g (Sugar: 5 g)
• Fiber: 2 g

This casserole offers a great balance of protein from eggs and cheese, healthy fats from olive oil, and fiber from zucchini and tomatoes.

Healthier Alternatives

• Low-fat option: Use low-fat ricotta and Parmesan cheeses to reduce the fat content.
• Gluten-free: Substitute gluten-free bread for a perfect gluten-free version.
• Dairy-free: Use dairy-free ricotta and Parmesan alternatives, along with a non-dairy milk if needed, for a dairy-free version.
• Add extra veggies: Feel free to throw in other veggies like spinach, bell peppers, or onions to make this casserole even more nutritious.

Serving Suggestions

This Zucchini Breakfast Casserole pairs wonderfully with:

• Fresh fruit: Serve it with a side of mixed berries or citrus slices for a refreshing contrast.
• Beverages: A cup of freshly brewed coffee or a tall glass of orange juice complements the savory casserole beautifully.
• For brunch: Add a side of crispy bacon or breakfast sausage for a hearty, satisfying meal.

For a touch of elegance, garnish with extra basil leaves or a sprinkle of Parmesan just before serving.

Common Mistakes to Avoid

• Using fresh bread: Fresh bread can become too soggy. Always use day-old bread to get the right texture.
• Skipping the moisture squeeze from zucchini: Zucchini holds a lot of moisture, and squeezing it out prevents a watery casserole.
• Overbaking the casserole: Keep an eye on the casserole in the oven. If it’s too brown or overbaked, it can become dry. Check at the 30-minute mark and adjust as necessary.

Storing Tips

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, simply warm individual portions in the microwave or bake the entire casserole at 350°F (175°C) for about 15 minutes.
• Freezing: This casserole can be frozen for up to 1 month. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until warmed through.

Conclusion

This Zucchini Breakfast Casserole is not only easy to prepare but also a delicious and wholesome way to start your day. It’s full of flavor, texture, and all the right nutrients. Whether you’re meal prepping for the week or serving a weekend brunch, this dish is sure to become a favorite. Enjoy every bite, and feel free to make it your own with extra vegetables or herbs!

Try it out and let us know how it turned out for you! Don’t forget to rate the recipe and subscribe to our blog for more healthy, delicious recipes delivered straight to your inbox.

FAQs

Q1. Can I use frozen zucchini?

Yes, but it’s best to thaw and squeeze out excess moisture before using it in the casserole.

Q2. Can I make this casserole ahead of time?

Absolutely! Prepare the casserole the night before, refrigerate, and bake it the next morning.

Q3. Can I use different bread for the casserole?

Yes, you can use any bread you prefer, but rustic French or Italian bread holds up the best.

Q4. Can I make this casserole vegetarian?

Yes! This recipe is already vegetarian, but you can add extra veggies for more variety.

Q5. How do I make this casserole spicier?

Increase the amount of Tabasco sauce or add a pinch of cayenne pepper for an extra kick.