Savory zucchini casserole with eggs, ricotta cheese, Parmesan, plum tomatoes, bread, and basil.

(There’s also a pattypan squash plant.)

This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan.

Zucchini Breakfast Casserole

Elise Bauer

(The tomatoes and basil are growing like mad now too.)

Actually I’m not sure what to call it.

Breakfast casserole seems to fit because of the eggs, though we ate this for lunch.

zucchini-breakfast-casserole-method-600-1

Elise Bauer

You could also call it astrata.

The inspiration for it comes from a “cuajado”, or a baked frittata popular in Sephardic cooking.

This isn’t a cuajado, but the flavors are there, and they’re terrific together.

zucchini-breakfast-casserole-method-600-2

Elise Bauer

Zucchini Breakfast Casserole

Ingredients

Method

In a large bowl beat the eggs.

Add the ricotta and beat until smooth.

Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

zucchini-breakfast-casserole-method-600-3

Elise Bauer

Preheat oven to 350F (175C).

Prepare the vegetables and bread.

Add the tomatoes, basil, and zucchini to the egg mixture.

zucchini-breakfast-casserole-method-600-4

Elise Bauer

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.

Coat the bottom and sides of a 9x13 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 350F (175C).

The casserole should puff up and brown lightly.

Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.