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To make this tasty casserole, you will need: - 2 medium zucchini, sliced into thin rounds - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 4 large eggs - 1 cup milk (or a plant-based alternative) - 1 cup shredded cheese (like mozzarella or sharp cheddar) - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and freshly cracked black pepper to taste - 1 tablespoon extra virgin olive oil - Fresh basil leaves for garnish These ingredients come together to create a bright and flavorful dish that shines at any meal. Want to switch things up? You can add or change these ingredients: - Bell peppers for more color and crunch - Spinach for added nutrients - Feta cheese for a tangy kick - Cooked sausage or bacon for extra protein - Different herbs like thyme or parsley for more flavor Feel free to customize based on what you have at home. This dish is very forgiving! This casserole packs a punch in flavor while providing good nutrition. Here’s a quick look: - Calories: Approximately 250 per serving - Protein: About 12 grams - Carbohydrates: Around 10 grams - Fat: Roughly 18 grams This dish is rich in vitamins from the veggies and protein from the eggs and cheese. It makes a balanced meal for any time of day. For the full recipe, check out the steps to create this delightful dish! To make this casserole, gather your ingredients first. You will need zucchini, tomatoes, onion, eggs, milk, cheese, and spices. The prep time is just 15 minutes, so it's quick to start. 1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil. This helps keep the casserole from sticking. 2. Sauté the Onion: Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes. Stir often until the onion turns soft and clear. 3. Add Zucchini: Mix in the sliced zucchini. Cook for another 3-4 minutes. Stir occasionally until the zucchini is tender. Season with salt, pepper, oregano, and garlic powder. Then, take off the heat. 4. Prepare the Egg Mixture: In a large bowl, whisk eggs and milk together. Make sure it’s mixed well and frothy. Fold in half of the shredded cheese. 5. Layer the Vegetables: Spread the onion and zucchini mix evenly in the baking dish. Place the halved cherry tomatoes on top for a pop of color. 6. Combine and Pour: Pour the egg mix over the layered veggies. Ensure it covers all the ingredients so they cook evenly. 7. Top with Cheese: Sprinkle the rest of the cheese over the top. This makes a nice melty layer. 8. Bake: Place the dish in the oven. Bake for 25-30 minutes until the center is set and the top turns golden brown. A toothpick should come out clean when inserted in the center. 9. Cool and Garnish: Let the casserole cool for a few minutes. Then, cut it into squares. Garnish with fresh basil leaves for a nice touch. - Use fresh ingredients: Fresh zucchini and tomatoes make a big difference in taste. - Don’t rush the sautéing: Cooking the onion and zucchini well adds flavor. - Check doneness: Always check the center with a toothpick to ensure it’s fully cooked. - Experiment with toppings: Feel free to add herbs or a drizzle of olive oil for extra flavor. For the full recipe, follow the detailed steps provided above. Enjoy your cooking adventure! For best results, preheat your oven to 350°F (175°C). This ensures even cooking. Bake the casserole for 25-30 minutes. Check for doneness with a toothpick. It should come out clean. Let the casserole cool for a few minutes before serving. This helps set the layers. - Overcooking Zucchini: Cook until just tender. If you overcook, it becomes mushy. - Skipping Seasoning: Always add salt and pepper. This brings out the flavors. - Not Whisking Eggs Enough: Whisk eggs and milk until frothy. This adds air for a fluffy texture. - Not Greasing the Dish: Use olive oil to prevent sticking. A greased dish is key to easy serving. Serve this dish warm, right from the oven. Garnish with fresh basil leaves for color and taste. Pair with a side salad for a balanced meal. For a fun twist, add a drizzle of balsamic glaze on top. This adds a sweet and tangy flavor that enhances the dish. Enjoy this delightful dish for breakfast, brunch, or a light dinner. For the full recipe, check out the detailed steps above. {{image_4}} You can change the ingredients in the casserole to suit your taste. Try using yellow squash instead of zucchini for a different twist. If you don’t have cherry tomatoes, use diced regular tomatoes. You can swap the onion for shallots or green onions for a milder flavor. For cheese, feta or goat cheese adds a tangy touch. If you want a low-carb option, replace the eggs with tofu for a vegan dish. This casserole fits many diets. To make it gluten-free, ensure your cheese and milk are certified gluten-free. For a dairy-free version, use almond or oat milk and a dairy-free cheese. If you need a low-calorie choice, cut down on cheese or use egg whites instead of whole eggs. This dish is also great for vegetarians, as it has no meat but is still filling and tasty. You can boost the flavors with some easy tweaks. Add a pinch of red pepper flakes for heat. Fresh herbs like thyme or parsley can enhance the taste. A splash of hot sauce or a sprinkle of smoked paprika brings depth. For a breakfast twist, mix in cooked bacon or sausage. These options make the casserole fun and unique, perfect for any meal. For the full recipe, check out the Zucchini & Tomato Sunrise Casserole. After you enjoy your Zucchini and Tomato Breakfast Casserole, store leftovers in an airtight container. This keeps the flavors fresh. Place the casserole in the fridge for up to three days. Make sure it cools down to room temperature first. This way, it won't create condensation inside the container. Want to save some for later? You can freeze the casserole too! Cut it into portions and wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. Squeeze out any air before sealing. This helps prevent freezer burn. The casserole can last in the freezer for up to three months. Reheating is easy! For single servings, use the microwave. Heat it for about one to two minutes or until warm. If you prefer the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Bake for about 15-20 minutes, or until heated through. This keeps the top nice and crispy. Enjoy your meal again, just like when it was fresh! For the full recipe, check out the Zucchini & Tomato Sunrise Casserole . The casserole lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This helps keep it fresh and safe to eat. It’s best to let it cool before you put it in the fridge. Yes, you can make this casserole ahead of time. Prepare it the night before and store it in the fridge. Just cover it well. Then, bake it in the morning. You could also assemble the dish and bake it later. This is a great time saver. You can serve this casserole with fresh fruit or a green salad. A side of crispy toast also works well. If you like, add some yogurt or cottage cheese for extra protein. This makes for a complete and satisfying meal. For the full recipe, check the section above! This blog post covered all you need to know about making a Zucchini and Tomato Breakfast Casserole. We went over the key ingredients, step-by-step cooking, and handy tips for baking success. I shared ways to change up the recipe and how to store leftovers. Remember to avoid common mistakes and enjoy this dish with friends or family. With these tools, you can create a delicious and satisfying casserole. Enjoy your cooking adventure!

Zucchini and Tomato Breakfast Casserole

Say hello to your new favorite breakfast with this delicious Zucchini & Tomato Sunrise Casserole! Packed with fresh zucchini, juicy cherry tomatoes, and creamy cheese, this easy dish is perfect for brunch or a light dinner. In just 45 minutes, you’ll have a flavorful meal that’s sure to impress. Ready to wake up your taste buds? Click through for the full recipe and bring sunshine to your table!
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Ingredients
  

2 medium zucchini, sliced into thin rounds

1 cup cherry tomatoes, halved

1 medium onion, diced

4 large eggs

1 cup milk (or a plant-based alternative)

1 cup shredded cheese (such as mozzarella or sharp cheddar)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and freshly cracked black pepper to taste

1 tablespoon extra virgin olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with olive oil to prevent sticking.

    Sauté the Onion: In a skillet over medium heat, pour in the olive oil. Add the diced onion and sauté for about 4-5 minutes, stirring frequently, until the onion becomes soft and translucent.

      Add Zucchini: Introduce the sliced zucchini to the skillet. Continue to cook for an additional 3-4 minutes, stirring occasionally, until the zucchini is just tender. Season with salt, pepper, oregano, and garlic powder. Once seasoned, remove the skillet from heat.

        Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined and frothy. Fold in half of the shredded cheese for a creamy and cheesy flavor.

          Layer the Vegetables: Evenly spread the sautéed zucchini and onion mixture across the bottom of the prepared baking dish. Distribute the halved cherry tomatoes on top, ensuring an even distribution for bright, fresh flavors.

            Combine and Pour: Pour the egg mixture over the layered vegetables, making sure it fully envelops all the ingredients for even cooking.

              Top with Cheese: Sprinkle the remaining shredded cheese over the casserole, creating a deliciously melty topping.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the center is set and the top is a beautiful golden brown. A toothpick inserted in the center should come out clean.

                  Cool and Garnish: Allow the casserole to cool for a few minutes before slicing it into squares. Garnish each serving with fresh basil leaves for an aromatic touch before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Serve slices of the casserole on colorful plates, garnished with a drizzle of olive oil and a sprinkle of additional herbs for an inviting look. Enjoy this delightful dish warm for breakfast, brunch, or as a light dinner!