Zucchini Breakfast Casserole Recipe

Ingredients

• 6-8 eggs
• 1 cup ricotta cheese (about 245 g)
• 1 cup freshly grated Parmesan cheese (130 g)
• 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, about 390 g)
• 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g),
• 1/2 cup sliced fresh basil (from about 20 leaves)*
• 4 cups cubed day-old bread (from about 4 slices, rustic French or Italian bread works best)
• Extra virgin 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.