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- 2 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 1 medium onion, diced - 4 large eggs - 1 cup milk (or dairy-free alternative) - 1 cup shredded cheese (such as mozzarella or cheddar) - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil leaves for garnish You can easily make this dish your own. If you need a dairy-free version, try almond milk or coconut milk instead of regular milk. For cheese, consider vegan cheese options. You can also mix in other veggies like bell peppers, spinach, or mushrooms for added flavor. If you need a gluten-free option, this recipe is already gluten-free, so you can enjoy it without worry! When you experiment with these substitutions, you still keep the dish delicious and satisfying. Enjoy the process! Check out the Full Recipe for more guidance on making this casserole. - Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil. - In a skillet over medium heat, add olive oil and diced onion. Sauté until the onion becomes soft, about 4-5 minutes. - Add sliced zucchini to the skillet and cook for 3-4 minutes. Season with salt, pepper, oregano, and garlic powder. Remove from heat. - In a large bowl, whisk together the eggs and milk until smooth. - Stir in half of the shredded cheese. This adds creaminess and flavor. - Spread the sautéed zucchini and onion evenly in the bottom of the prepared baking dish. - Scatter halved cherry tomatoes on top of the veggies. - Pour the egg mixture over the vegetables, ensuring it covers everything. - Sprinkle the rest of the shredded cheese on top. - Bake in the preheated oven for 25-30 minutes. Check for doneness. The top should be golden brown. This process leads to a dish that is easy to make. I find this casserole perfect for breakfast or brunch. You can find the full recipe at the beginning of this article. Enjoy! - Checking doneness: The casserole is done when the center is set. Gently shake the dish. If it jiggles, bake a little longer. The top should also be golden brown. - Preventing sogginess: To avoid a soggy casserole, make sure to drain excess moisture from the zucchini. You can do this by salting the slices and letting them sit for a few minutes. This helps draw out the water. - Accompaniments for breakfast: Pair this dish with fresh fruit or whole-grain toast. A side of yogurt adds creaminess. You can also serve it with a light salad for a fresh touch. - Garnishing ideas: Try adding fresh basil leaves on top before serving. Chopped chives or a sprinkle of red pepper flakes also add a nice pop of color and flavor. - Recommended spices and herbs: Besides oregano, consider adding thyme or rosemary for more depth. A pinch of crushed red pepper can bring some heat if you like a bit of spice. - Cheese variations: While mozzarella and cheddar are great, try feta or goat cheese for a tangy twist. If you want a strong flavor, aged Parmesan works well too. {{image_2}} You can easily boost protein in your casserole. Try adding cooked sausage or crispy bacon. Both add great flavor and texture. If you prefer a vegetarian option, consider adding cooked lentils or chickpeas. These options are packed with protein and keep the dish hearty. For a low-carb twist, think about using cauliflower or spinach. Cauliflower rice works well as a base. It keeps the dish light and fluffy. Spinach brings in great nutrients and a nice flavor. For those on a keto diet, just adjust the recipe to include more vegetables and less milk. Cheese can transform this dish. Mozzarella and cheddar are classic choices, but you can explore more. Try feta or goat cheese for a tangy bite. For those who love heat, add diced jalapeños or red pepper flakes. These will kick up the flavor and make the casserole even more exciting. After making your Zucchini and Tomato Breakfast Casserole, let it cool down. Once it cools, store leftovers in the fridge. Place the casserole in an airtight container to keep it fresh. You can also cover it tightly with plastic wrap or aluminum foil. This keeps moisture in and prevents it from drying out. It will stay good for about 3 to 4 days. If you want to keep the casserole longer, freezing is a great option. First, let the casserole cool completely. Cut it into portions for easy serving later. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. You can also use freezer bags, just remove as much air as possible. This method helps preserve flavor and texture. To thaw, move the casserole to the fridge overnight. If you need it fast, you can use the microwave. Reheat in the oven at 350°F (175°C) until it's hot throughout. Keep an eye on it to avoid overcooking. For more details, check the Full Recipe provided above. Yes, you can prepare the casserole ahead of time. Here are some simple tips: - Make-ahead preparation tips: You can assemble the casserole the night before. Just cover it and store it in the fridge. This saves time in the morning. - Reheating instructions: When ready to bake, remove it from the fridge. Preheat your oven and bake as directed. If it’s cold, it may take a few extra minutes to cook. Pairing is easy with this dish! Here are some ideas: - Ideas for side dishes: Fresh fruit salad or a light green salad works well. You can also add toast or muffins for some crunch. - Beverages: Serve it with fresh orange juice or a cup of coffee. A herbal tea can also be a great choice for a cozy breakfast. Absolutely! This recipe is perfect for meal prep. Here's how: - Portioning and storage recommendations: Cut the casserole into portions after it cools. Store each piece in an airtight container. It will stay fresh and tasty for up to four days in the fridge. For more details, check the Full Recipe of Zucchini & Tomato Sunrise Casserole. This blog post covered a tasty Zucchini and Tomato Breakfast Casserole. We talked about key ingredients, substitutions, and steps to prepare and bake. You learned helpful tips for baking and storage, plus common questions answered. In the end, this dish is versatile and easy to make. Enjoy trying different flavors or adding proteins. Make it your own and impress your family!

Zucchini and Tomato Breakfast Casserole

Start your day with a delicious Zucchini & Tomato Sunrise Casserole that’s easy to make and packed with flavor! This wholesome dish features fresh zucchini, juicy cherry tomatoes, and gooey cheese, all baked to perfection. Perfect for brunch or meal prep, this recipe is sure to please everyone at the table. Click to explore the full recipe and bring a burst of sunshine to your morning meals!
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Ingredients
  

2 medium zucchini, sliced

1 cup cherry tomatoes, halved

1 medium onion, diced

4 large eggs

1 cup milk (or dairy-free alternative)

1 cup shredded cheese (such as mozzarella or cheddar)

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions
 

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

    In a skillet over medium heat, add the olive oil and diced onion. Sauté until the onion becomes translucent, about 4-5 minutes.

      Add the sliced zucchini to the skillet and cook for an additional 3-4 minutes, or until just tender. Season with salt, pepper, oregano, and garlic powder. Remove from heat.

        In a large mixing bowl, whisk together the eggs and milk until fully combined. Stir in half of the shredded cheese.

          Spread the sautéed zucchini and onion mixture evenly in the bottom of the prepared baking dish. Scatter the halved cherry tomatoes on top.

            Pour the egg mixture over the vegetables, making sure it covers everything evenly.

              Sprinkle the remaining shredded cheese on top.

                Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is golden brown.

                  Let it cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

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