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Zucchini Breakfast Strata
6-8
Servings
Servings
25m PT25M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h 5m
Ready In
Ready In
Recipe: #33165
August 16, 2019
Categories: Breakfast, Dinner, Main Dish, Eggs, Vegetables, Vegetarian, Zucchini, Kosher Dairy more
"This is yummy with ricotta and Parmesan in it"
Original recipe yields 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (450.1 g)
- Calories 569.9
- Total Fat - 31.7 g
- Saturated Fat - 12.4 g
- Cholesterol - 932.8 mg
- Sodium - 1281.9 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 2.2 g
- Sugars - 5.9 g
- Protein - 47.1 g
- Calcium - 572.8 mg
- Iron - 6 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.3 mg
Step 1
Using a large bowl beat the eggs, stir in ricotta and beat until smooth. Add Parmesan,Tabasco, salt and pepper
Step 2
Preheat oven to 350
Step 3
After you chop the tomatoes squeeze them in a paper towel to get out most of the moisture.
Step 4
Add a little water to the bread then squeeze in a paper towel to get out excess water
Step 5
Add vegetables and bread to bowl and mix.
Step 6
Grease a 9x13 oven dish with olive oil.
Step 7
Pour in all ingredients and bake 40 minutes. It should get golden brown on top. If it doesn't crank heat to 425 for 10 more minutes.
Step 8
Cut into squares to serve
Tips & Variations
No special items needed.
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