The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Forest Park, Cyr Arena, Springfield, MA
Forest Park, Cyr Arena, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| zucchini breakfast casserole |
INGREDIENTS
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
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)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
(You can also crumble up some of Outlook Farm’s sausage and add to this.)
*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.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the
grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by
pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini
to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using
paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture
into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at
350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat
to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before
cutting into squares to serve.
Makes 6-8 portions.
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
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)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
(You can also crumble up some of Outlook Farm’s sausage and add to this.)
*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.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the
grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by
pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini
to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using
paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture
into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at
350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat
to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before
cutting into squares to serve.
Makes 6-8 portions.
| Copyright 2010 - The Farmers Market at the X |