Zucchini Breakfast Casserole Food

ZUCCHINI BREAKFAST CASSEROLE

Steps:

• 1. Saute minced garlic in a bit of olive oil over medium heat in a non-stick saute pan.
• 2. When the oil and garlic are heated, tear the basil and add it to the pan, along with the sliced zucchini. Cook until the zucchini is tender but not cooked through, about 2 minutes. Season with salt and pepper.
• 3. Whisk eggs together with milk or cream in a medium bowl. Season with salt and pepper.
• 4. Layer zucchini mixture in the bottom of a 8x8 square or round casserole dish. If you would like to add ham to your casserole, you may do so at this time.
• 5. Pour egg mixture evenly over the top of zucchini mixture.
• 6. Sprinkle parmesan evenly over top of casserole.
• 7. Dice roma tomato and sprinkle evenly over the top of the egg/zucchini mixture.
• 8. Cover and refrigerate overnight.
• 9. In the morning, uncover and bake at 350 degrees for 45 minutes.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

ZUCCHINI BREAKFAST CASSEROLE FROM SIMPLY RECIPES

Steps:

• Preheat oven to 350°F In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated cheddar cheese, cayenne or Tabasco, salt and pepper.
• Prepare the vegetables and bread. Add the tomatoes, basil, and zucchini to the egg mixture. Mix the bread cubes into the egg mixture.
• Coat the bottom and sides of a 9x13 baking dish 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.

ZUCCHINI BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a large bowl, beat eggs. Add ricotta and beat until smooth. Mix in parmesan, tabasco, salt and pepper.
• Prepare zucchini, tomatoes and bread. Once you chop tomatoes, squeeze excess moisture out by pressing them in a sieve or wrapping in paper towels and squeezing. Add tomatoes, basil, and zucchini to egg mixture. Moisten bread cubes with a little water; then squeeze out any excess moisture using paper towels. Mix bread into egg mixture.
• Coat the bottom and sides of a 9 x 13 baking dish generously with olive oil. Pour egg/vegetable mixture into baking dish and even it out. Place casserole in the middle rack of oven and bake for 30 minutes. The casserole should puff up and brown lightly. If it isn't done after 30 minutes, increase oven temp to 400 degrees for 5-10 minutes. Remove from oven and let cool 10 minutes before cutting into squares and serving.