Zucchini Breakfast Bake

Ingredients:

6-8 eggs

1 cup ricotta cheese

1 cup freshly grated Parmesan cheese

1/4 tsp Tabasco sauce

1 tsp salt

1/4 tsp ground black pepper

3 cups grated zucchini, drained well

1 1/2 cups plum tomatoes

1/2 cup sliced fresh basil

4 cups cubed crusty bread

olive oil

Instructions:

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.

Prepare the vegetables and bread. Add the tomatoes, basil, and zucchini to the egg mixture. Mix the bread cubes into the egg mixture.

Spray the bottom and sides of a 9x13 baking dish with nonstick

Cooking spray. Pour the egg vegetable mixture into the baking pan. sprinkle with cheese. Bake for 30 minutes at 350°F. Cook for 30-40

Minutes until puffy and golden brown. Remove from oven and let cool for 10 minutes.