Zucchini Breakfast Casserole

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 society to consume 14 zucchini a week. (There’s additionally a pattypan squash plant.) So around that moment of year I’m always looking for ways to use up my overflowing vegetable drawer of zucchini. that 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 certain what to shout it. Breakfast casserole seems to fit considering of the eggs, though we ate that for lunch. It’s like a frittata but it’s baked, not made on the stovetop (though I’m certain you could prepare a frittata out of it). The inspiration for it comes from a “cuajado”, or a baked frittata popular in Sephardic cooking. that isn’t a cuajado, but the flavors are there, and they’re terrific together.

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