« Coconut Curry Mussels | Recipe Home | Anadama Bread »

Print Options

Zucchini Breakfast Casserole

Posted by Elise on Jul 27, 2010

Filed under Breakfast and Brunch, Cheese, Egg, Vegetarian

Zucchini Breakfast Casserole

From the recipe archive, first posted last summer, reposting now because not only is it a terrific casserole, it uses up a lot of zucchini, and if your garden is in any way like mine, you have tons of it right now. ~Elise

In my garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it's hard for three people to consume 14 zucchini a week. (There's also a pattypan squash plant.) So around this time of year I'm always looking for ways to use up my overflowing vegetable drawer of zucchini. This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan. (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. You could also call it a strata. It's like a frittata but it's baked, not made on the stovetop (though I'm sure you could make a frittata out of it). 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.

Print Options

Zucchini Breakfast Casserole Recipe

Add to shopping list

Ingredients

  • 6-8 eggs
  • 1 cup ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Tabasco sauce or other hot chili sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups grated zucchini (from 2-3 fresh zucchinis)
  • 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
  • 1/2 cup sliced fresh basil (from about 20 leaves)*
  • 4 cups cubed day-old bread (from about 4 slices)
  • Olive oil

*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.

Method

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. 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.

3 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 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.

Makes 6-8 portions.

Indexed: Breakfast, Breakfast Casserole, Casserole, Egg, Zucchini

  • Email to a friend
  • Tweet this!
  • Share on Facebook

You might also like...

64 Comments

I have the "generous" neighbor that gladly shares his zucchini with me. But he also shares his tomatoes and peppers too!. This recipe is what I've always heard called a strata. Basically any baked egg casserole with bread cubes and assorted fillings is called a strata. I'm planning on making this Sunday morning. What's great is you can assemble these the night before and then bake the next morning. Great on Thanksgiving and Christmas when you have company and don't want to spend a lot of time in the kitchen.

Posted by: cookie 63 on July 21, 2009 5:19 PM

Elise, if I want to make this gluten free and skip the bread would it turn out OK?

Should work. It will be more frittata like then. ~Elise

Posted by: Sofia on July 21, 2009 7:32 PM

Thank you! We also have a Beast and are up to our, um, eyes (yeah, that's it!) in zucchini. Fortunately, the 20-month-old likes munching on the smaller ones, but even that's not enough to keep the supplies down. This weekend I'm going to try an old recipe of my grandmother's -- zucchini bread and butter pickles. I'll pass it along if it's good!

Please do! ~Elise

Posted by: Lee on July 21, 2009 7:35 PM

This summer for the very first time we have plants which actually produce zucchinis. It looks like we'll have an abondanza to deal with, but who cares! The past few years only yielded flowers which we happily stuffed, battered, and fried. There is a trick to tell if a flower is good for stuffing, or will produce a vegetable. The male stalk is thin, while the female, the one that makes zucchini, is fatter, and has a miniature zuch on the stem.

My family originated in Aleppo, and we have a similar dish with yellow squash, sauteed onions, white cheese and eggs.

Posted by: Hungry Again on July 21, 2009 8:05 PM

I LOVE zucchini and eggs. The bigguns that grow filled with scrambled eggs cheese and the scooped out zucchini filling then baked off is my favorite summer treat

Posted by: misca on July 21, 2009 8:47 PM

Hey Elise,
I was just wondering why you have to moisten the bread cubes with a little water and squeeze out any excess moisture before putting them in the egg mixture?

You don't have to, but if you do, the result will be more consistently moist throughout. Many breakfast casserole recipes call for adding milk, which accomplishes the same thing, it moistens the bread. ~Elise

Posted by: Kenyan Foodie on July 22, 2009 1:41 AM

Instead of squeezing moisture out of the tomatoes and then moistening the bread with water, why not put the tomatoes and bread in a bowl and squeeze them together? Keep that good tomato juice!

You could do that too. ~Elise

Posted by: Dave on July 22, 2009 3:24 AM

More things to do with zucchini...
- grate it and freeze it for cakes and muffins
- saute it with garlic, onion, olive oil and garden herbs and use as a starter sauce
- slice into long ribbons, blanche and add to carbonara....

I do love zucchini.

Posted by: Nancy Guppy on July 22, 2009 5:56 AM

I have a great recipe for zucchini. I believe I found it in a Gourmet magazine years ago.

Roasted Zucchini and Yogurt Spread

2 lb zucchini, cut into wedges
Olive oil
2 tea salt
1/2 cup plain yogurt
4 scallions, chopped fine

Pre-heat oven to 500. In large shallow pan toss zucchini sprinkled w/olive oil and salt and roast, stirring once, until browned and falling apart. About 25 min. Cool zucchini and coarsely mash, Stir in yogurt, scallions, and salt and pepper. You can also grill the zucchini. That's my favorite! serve with pita toasts.

Posted by: Theresa on July 22, 2009 7:10 AM

My mother makes zucchini bread and freezes. Take out the night before to thaw at room temp. Toast and butter or cream cheese. Just wonderful. Absolutely delicious. We also make zucchini Parm instead of eggplant. The taste is much better.

Posted by: MIKE on July 22, 2009 8:11 AM

My Favorite zucchini recipe right now is balsamic glazed zucchinis: slice them, toss in salt, oregano (or garlic or both or neither or whatever herb(s) you choose), olive oil, and balsamic vinegar, lay them out on a baking sheet, and bake them off. These are wonderful as is, or in a salad or on a sandwich (toast, goat cheese, tomatoes, garlic scapes, balsamic glazed zucchini)...

YUMMMMM.

Posted by: moonvirgo on July 22, 2009 8:45 AM

I love zucchini season! This is my favorite zucchini recipe:

Sauté zucchini in olive oil with a crushed garlic clove till zucchini has a brown on it. Then add onion and sauté till its just about done then add tomatoes, contine to cook till done how you like it. Then top with sharp cheddar and serve it up.

OMG it's addicting; be careful you find yourself eating it every week!

I never get tired of eating this stuff, this recipe has been in my family for generations. Enjoy!

Posted by: oceanbug on July 22, 2009 8:47 AM

Elise- I can relate...we call our basil plant "Cousin It". This will be perfect for the brunch we're hosting this Saturday..if I don't have ricotta on hand, can you recommend something as an alternative?

Another recipe I found used small curd cottage cheese, which I think would work well. ~Elise

Posted by: Suzanne on July 22, 2009 11:44 AM

If you're looking for another zucchini recipe, we're fans of Jamie Oliver's Courgette Carbonara:

http://www.jamieoliver.com/recipes/pasta-recipes/beautiful-courgette-carbonara

I like the combination of the yellow and green summer squash and the way he quarters them and then cuts them on the bias to get pieces that resemble the penne.

Posted by: Steve Dunham on July 22, 2009 4:58 PM

Elise, your recipe looks delicious!

Here is my recipe which will help you use up piles of zucchini. My children love it. I make two huge cookie trays of it and it gets devoured:

Baked Zucchini

zucchini, sliced lengthwise, 1/4 inch thick
lots of freshly grated parmesean cheese
olive oil

Preheat oven to 400 while you slice squash and grate cheese. Arrange your squash in a single layer, very close together, on a rimmed, oiled baking tray. Sprinkle with cheese. Bake for 15-25 minutes or untill very tender and nicely browned.

Posted by: Christine on July 22, 2009 7:05 PM

Where are you? If you leave a bag of zucchini by the front door I will come and get it! Every week! 14- 20, whatever you can spare!!!!! I LOVE zucchini, and unfortunately, have no space for any kind of garden. I have to depend on the kindness (or desperation) of zucchini gardeners and I have no supplier this year. :-( But this sounds like a great idea and I am going to make it for something!

My favorite zucchini recipe is to pan grill it with fresh cut up chunks of tomato and a fresh ear of corn kernels (I will use canned, I don't care), a little olive oil, salt and pepper, and OMG! Or just grate up a couple of zucchini and saute in a pan with olive oil, salt and pepper. Yummmy. Okay, now I am hungry, I have to go fix supper.

Posted by: Infobabe on July 22, 2009 8:21 PM

Like many others, my zucchini plant is already well over my head, for a Canadian gardener this is surprising since it's only been in the ground for 2 months! As someone mentioned, zucchini relish is a great use for it, it's delicious and easy to make. There is a commercial one by Willie's (owned by Strubs) that is the standard where I live. It's a sweet relish, reminiscent of bread and butter pickles. The recipe tends to be the same no matter where you search, but this is the one that I use. http://www.cdkitchen.com/recipes/recs/262/Prize_Winning_Zucchini_Relish7692.shtml.

Posted by: kime on July 23, 2009 5:09 AM

I am an absolutely huge fan of zucchini pasta; raw, sliced zucchini purged and lightly seasoned. With the farmer's market I get them from (our balcony garden is too limited on space for me to justify using the real estate on a squash plant)zucchini pasta provides a raw, vegan, local, organic menu option that lets us feed from the pickiest to the opportunivore. It is also great for mixing other squash as well. My favorite is to combine golden squash with small zukes.

  • Peel the rough outer skins.
  • Using the stem end has a handle, cut thin strips away with a vegetable peeler. The goal is a little thicker than fettuccine.
  • toss with lemon juice, lay out on papertowels on a baking sheet, and salt liberally. Cover with more paper towels.
  • Let sit twenty minutes, then "ring out" in a towel to get as much of the water off as possible.
  • Season and sauce to taste.

I've made this with sauces ranging from vegan/raw pestos to traditional tomato sauces to mushroom ragouts. Tonight I'm making a vodka-pesto cream sauce.

Posted by: Dio on July 23, 2009 8:23 AM

I can relate to the Beast. Love the strata recipe.

Another good use: saute onion, garlic and sliced zucchini in olive oil until soft in a dutch oven, add regular/soy/almond milk, simmer for a few, add a lot of sliced fresh basil and other herbs of choice, then buzz with the stick blender. Throw in a ton of freshly grated parmesan and serve over pasta.

Sounds like a great way to use up a lot of zucchini! ~Elise

Posted by: Fresh Eats on July 23, 2009 9:55 AM

Sounds great! Have everything on hand to make tonight except the bread. Do you think I could substitute potatoes?

If the potatoes are already cooked, then perhaps. Otherwise, they may still be rather raw at the time the eggs are done and the dish is ready to be pulled out. ~Elise

Posted by: Allison on July 23, 2009 10:01 AM

This sounds great!

The only way my mom could get us to eat zucchini as kids was..
Bacon Zucchini Bake. Saute chopped bacon and onion together (the more the better just eye it)
Mix together in a baking dish with thick cut slices of zucchini quartered. Cover with shreaded cheddar and bake till zucchini is tender. Yum-yum!

I can eat almost anything cooked with bacon, onions, and cheese. Thanks for the idea! ~Elise

Posted by: Tonya on July 23, 2009 11:04 PM

Breakfast? Lunch? It's both, Elise! Cuajado (be it zucchini, spinach, tomato & bread cubes, leek & potato...)is a traditional Ottoman-Sephardic brunch dish, served warm or at room temperature on weekends with savory pastries, slow-roasted eggs, and fresh and marinated salads. It's a heavenly meal. Thanks for sharing your inspiration.

Posted by: Janet Amateau on July 24, 2009 1:19 AM

I'm not a grower but do love zucchini. I prepare it many times like an antipasti: slice, brush with olive oil and grill on the stove. When I remove it to a container I sprinkle coarse salt over every layer. The olive oil and salt will keep it preserved for several days in the fridge and I try to prepare fresh tehina to go with it.

Posted by: Carol on July 24, 2009 7:35 AM

Zucchini has found it's way into several of my recipes. I make a Spaighetti Bake with spaighetti sauce and noodles layered with mozzarella cheese. The sauce recipe calls for ground beef, but I now substitute with grated zucchini, yellow squash, and even carrots. Delicious and with the seasonings no one notices the ground beef is missing!

Posted by: Jeannine on July 24, 2009 1:47 PM

This is one of the best recipes I have EVER made! I'll be making this again and again. Here in the Chicago area, our tomatoes are not yet ripe, so I subbed a cup of canned roasted tomatoes, drained. Worked just great.

Posted by: Edith on July 25, 2009 4:11 PM

This recipe was excellent. We used zucchini and basil from our garden (tomoatoes weren't ready yet). I am not a big fan of hot egg/bread casseroles, but this was a big hit (even with my toddler twin boys!). I pretty much took took the seeds out of the tomatoes, so there really wasn't much to drain. The basil adds a lot of flavor to the dish.

Posted by: Emily on July 27, 2009 6:00 AM

I made this for brunch this weekend, to rave reviews. It was simply excellent. I'd never in my life grated zucchini, so it was an adventure, but all turned out very well. It was easy and fast. I also made your blueberry muffins. Thank you!

Posted by: courtney on July 28, 2009 6:42 AM

Thanks for the recipe! I never liked zucchini until we picked some fresh at farm a little while ago, and now I'm looking for recipes to use it all up. If you need another way to cook it, this pasta with zucchini ribbons was really delicious: http://yana42.blogspot.com/2009/07/zucchini-carrot-ribbon-pasta.html

Posted by: Peachy on July 29, 2009 5:03 AM

I made this for my husband and son two days ago for dinner and they raved about it, eating the leftovers the next morning for breakfast. I had sun gold and surplice tomatoes in my garden so used those instead of plum, whole wheat day old bread. Your recipes have always been fantastic and this was no exception. Thanks!

Posted by: Karen on July 29, 2009 10:40 AM

I made a half-recipe of this dish at the weekend and added some chopped, fried bacon as well. It was great and the bacon definitely added some needed, extra flavor. I'll probably add some chopped bell pepper and onions next time. 'Made excellent leftovers for lunch as well.

Posted by: Mikeinknsascity on July 29, 2009 12:29 PM

Found incredible receipes on the net. I made home made Zucchini salsa, it has more zucchini in it then tomatoes. It is yummy.
I made stuffed zucchinis, steamed zucchinis
I used it in breads and muffins and pancakes
I also dehydrate for winter time
I also freeze some in for stews in the winter

I canned today home made corn salsa, pickled jalapenos.

Spaghetti sauce, everything out of my garden. YUM!

Posted by: angelika bertrand on July 29, 2009 3:19 PM

Had this for breakfast today and am looking forward to having it with a salad for lunch. I kept it in the oven a little too long to brown the top, it burned on the bottom and is sticking a bit even though I used Pam. No biggie, next time I'll cook it less.

Big revelation for me was draining & squeezing the fresh tomatoes. They provide a nice sweet note, and keep the casserole from getting soggy. I treated the grated zucchini the same way. I added some sauteed fresh onions that also sweetened it up.

Next time I might put a bit more hot sauce in it or fresh pepper, it needs a little more something. Maybe my fault, didn't have basil so used a couple sprigs of thyme.

Posted by: Miss Fig on July 30, 2009 9:00 AM

I make mini vegetable quiches and use Bisquick mixed in to create a crust. Do you think that Bisquick could be substituted for the bread crumbs in this recipe? I'm just not sure how much to use.

No idea, but if you try it please let us know how it turns out. ~Elise

Posted by: Brenda Doyle on July 30, 2009 12:32 PM

I'm a little late to the game here, but has anybody tried to freeze this to be heated and/or cooked later? I have a bunch of garden zucchinis and a need to bring over a dish for a friend who just had a baby. Thanks!

Posted by: molly on August 15, 2009 6:37 AM

I make something similar to this and it's to die for! Ingredients are (sorry I pretty much just throw together but I'll try to aproximate amounts). Brown 2# ground beef w/ some diced onion (tony karchtners seasoning is awesome in this too!), 2 c. parboiled diced zuccini, 6 eggs, 4-8 slices of bread and about 2 c. shrd chedder cheese and 1 c. shredded swiss. mix & bake in greased 13x9 pan at 375 about 30-40 min. and you're in heaven!

Posted by: natalie on December 27, 2009 6:15 PM

I have never thought of using zucchini in a breakfast menu - fabulous idea! The closest I have got is a marrow quiche.
:-)

Posted by: Mandy Frielinghaus on July 28, 2010 1:49 AM

I really LOVED this recipe last year and will trot it out again now that the garden is in full bloom. Question...we planted yellow summer squash this year, instead of zucchini. Think it'd work the same using yellow squash?

Yes, it will work great with any summer squash. ~Elise

Posted by: Edith on July 28, 2010 6:04 AM

Elise -
This sounds so tasty that I almost hate to ask... but, well, I don't want to risk my son dying from his egg allergy. I fully intend to make this recipe as-is for the adults in the family, but do you know of any good substitutions for egg that I could use to make this? Thank you!!

Hi Krystal, Hmmm, this is a breakfast casserole where the primary ingredient is egg. It's like a frittata with bread. I honestly don't know what to suggest as alternative and still have it work for this recipe. ~Elise

Posted by: Krystal on July 28, 2010 8:43 AM

This looks and sounds amazing! I make a similar recipe with eggs, bacon, spinach and cheese (a crustless quiche, actually) but I will definitely try this one next, omitting the hot sauce though. YUM!!

Posted by: Lisa on July 28, 2010 9:11 AM

Hi there, I think this sounds great, but I am wondering if you can think of anything to sub for the cheese? I don't do dairy - do you think tofu would work? Or goat cheese?

Thanks for your help. Love you blog.
Krista

You could try cottage cheese, or goat cheese. ~Elise

Posted by: Krista on July 28, 2010 9:23 AM

Hi Elise, right now we are up to your elbows in Zuchinni and, other than myself, my two roommates refuse to try them. I am running out of people to feed them to! Help! Does this recipe taskes very zuchinni-ish? Also, do you have any good recipes for spaguetti squash?

Zucchini has a subtle taste, and the taste of the zucchini in this casserole is in my opinion subtle as well. As for the spaghetti squash, not at the time of this writing. ~Elise

Posted by: Tempy on July 28, 2010 9:28 AM

I saw above that you recommended curd cottage cheese in place of ricotta. Do you have another suggestion for those of us who do not care for either?

Goat cheese? Your guess is as good as mine. ~Elise

Posted by: Linnea on July 28, 2010 1:00 PM

I LOVE this recipe. I altered a bit using less ricotta and only 6 eggs to make it a little more Weight Watcher friendly for me, but I make it all the time this time of year. It's perfect for breakfast, lunch, or dinner. And it microwaves well for reheating if you're taking it to work as a leftover.

Posted by: Allison on July 28, 2010 3:09 PM

Krystal - you can substitute tofu for the eggs - there is a great Eggless tofu spinach quiche recipe on All-Recipes that should give you an idea of quantity.

Posted by: elsa on July 28, 2010 4:18 PM

What kind of bread do you use or do you recommend?

We use freshly baked French or Italian loaf bread. ~Elise

Posted by: Lucy on July 29, 2010 6:17 AM

Something similar but a lot lighter for those who don't want eggs: just a few layers of sliced zucchini and mozzarella, topped with a little salt, oregano and olive oil. In the oven for about half an hour until it smells good and makes a thin crust. Enjoy!

Posted by: morgaine on July 29, 2010 6:34 AM

Elise, in Puglia (Southern Italy) we make a very similar dish called Tiella: we use the same ingredients but we also add rice and mussels. It is soooo good!

Posted by: stile mediterraneo italy on July 30, 2010 6:35 AM

I made this recipe for my family for dinner (my, my husband, my 5 year old and my 6 year old). Everyone loved it! I think I am going to make it for breakfast/brunch next time but we're going to try adding some sage pork sausage to it. Thanks for the wonderful recipe!

Posted by: Monica on July 30, 2010 8:21 PM

This worked as a quick weeknight dinner. Thanks!

Posted by: Teresa on July 31, 2010 6:43 PM

Decided to add one cup of milk to the recipe rather than soak the bread. Other than that no changes, and we loved it. Will definitely make again.

Posted by: Amber on August 1, 2010 10:36 AM

I was just at a church dinner and was everyone was raving over a certain zucchini casserole. Later, I was looking at your site and realized - this is what that casserole was!

So very good!

Posted by: Mother of Pearl on August 1, 2010 8:48 PM

You can freeze zuke. Cut into 1/2" (or as you like) sized disks (do wash, don't peel). Dump a load in to boiling water for 3 min. or 2ish steam to blanch. Dump blanched into icewater to shock, Dump well drained zuke into ziplocks. Squeeze air out. Put in freezer.
OR
Grate zuke (w/skins) and put it in the ziplock. Ditch air and put that in freezer. Use this for baking or for latke style cakes.

People used to run when they saw me in the summer... wait, they still do. This year I am the greens, cherries and very soon apricot lady. Who runs from apricots? Crazy people!

Posted by: Shannan on August 2, 2010 12:08 AM

Made this recipe for dinner the day it posted. Lovely!! Thanks, Elise.

Posted by: Sheila on August 3, 2010 5:34 AM

Absolutely delicious! It goes together quickly and is a very satisfying meatless dinner. Thanks, Elise. This recipe is a keeper!

Posted by: Karen on August 4, 2010 1:12 AM

Thank you for a fantastic recipe. I used gruyere and parmesan, a little less than the recipe states--it was still delicious! I WILL be making this again. I think it tastes better on day 2...the flavors have more time to mingle.

Posted by: Erin on August 9, 2010 7:21 PM

Made this and loved it! I want to make it again when my in-laws come to visit. Would it be ok to make it the night before, stick it in the fridge, then bake it the next morning? Or would the bread break down too much? The leftovers from this get better by the day, so I'm hoping the flavors would just meld overnight in the fridge.

I've made other breakfast casseroles the night before and baked it in the morning without a problem. I'm guessing that you could do the same with this one. ~Elise

Posted by: Kris on August 22, 2010 5:39 PM

Have you ever made this the night before and then put it in the fridge and cooked it in the morning?

I have made other breakfast casseroles that way, but not this one. I don't see why it wouldn't work. ~Elise

Posted by: Stacy on February 18, 2011 10:30 AM

Hi, I'm allergic to tomatoes, but would love to make this recipe. Would the overall flavor and texture be affected if I do not include them? Do you recommend another vegetable substitute for the tomatoes? Thanks!

Hi Sona, you try leaving out the tomatoes and adding a bit of chopped roasted red bell pepper. In any case, the recipe will work out the best in the summer, when zucchini are in season. ~Elise

Posted by: Sona on March 27, 2011 8:29 PM

Made this yesterday for a book group mostly because I had all of the ingredients fresh from my CSA delivery. We found it to be rather bland (and we don't do real spicy) It needs onions or something to perk it up. The bacon idea from someone who wrote in sounds good too.

Posted by: Elaine M on May 23, 2011 10:05 AM

Not a grower, but a LOVER of zucchini and all summer squash. I'm so thrilled to find all the recipes lurking in these comments. I'm going to come back and transcribe the whole lot of them!
Thanks for providing a platform.

Posted by: Sara on May 23, 2011 12:27 PM

I run a brunch club/underground restaurant in London and just tested this recipe as a possible menu item. Judging by how quickly we gobbled it up, I think it's a goer! So summery and great for serving lots of people.

Posted by: Rachel on July 6, 2011 10:23 AM

Can you make this zucchini recipe without the bread or with a non carb substitute as my husband is not supposed to eat carbs due to blood sugar.

This recipe requires bread, but I'm sure you can find a good zucchini casserole without bread recipe online elsewhere. ~Elise

Posted by: fran on August 5, 2011 9:35 AM

This was delicious! Such a lovely dinner. I can see this making a nice light breakfast too.

Posted by: Mary on August 31, 2011 7:20 PM

any chance I can prep this on Christmas eve and then cook in the morning??? thanks!

I haven't tried making it in advance. But I wouldn't recommend making this in the winter. Too many ingredients are out of season and just won't taste as good. ~Elise

Posted by: Nancy on December 20, 2011 5:41 AM

I apologize for the inconvenience, comments are closed. ~Elise

Link to this recipe

Bookmark this page using the following link: http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/">Zucchini Breakfast Casserole</a>