Zucchini Breakfast Strata

6-8
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In

Recipe: #33165

August 16, 2019



"This is yummy with ricotta and Parmesan in it"

Original recipe yields 6-8 servings
OK

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.

Related

Daily Inspiration

We enjoyed this strata for breakfast -- loved the combination of the zucchini and tomato. I halved the recipe and it came out perfectly. I did have to turn up the temp just a bit at the end to get the top to brown. This is a great brunch recipe for a crowd.

(18 Sep 2019)