While the creator of this recipe called this a breakfast casserole, I decided, after my nondairy adaptations, to simply call it a zucchini casserole. I substituted tofu for ricotta cheese, and grated soy parmesan for the real thing. I used a multi-grain bread instead of white bread. This came out light and quite flavorful – no tofu aftertaste – very wholesome. I would actually serve this as a breakfast casserole; also for lunch or a light dinner with salad. Wonderful.
1 cup firm tofu
1 cup grated soy parmesan
1/4 teaspoon tabasco sauce
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups grated zucchini (3 fresh zucchinis)
1 1/2 cup chopped plum tomatoes (4-5 fresh tomatoes)
1/2 cup sliced fresh basil (from about 20 leaves)
4 cups cubed day-old multi-grain bread (about 4 slices)
Preheat oven to 350 degrees F. In a large bowl, beat the eggs. Add the tofu and beat until smooth. Mix in the grated soy parmesan, tabasco, salt, and pepper.
Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them through a sieve. 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.
Coat the bottom and sides of a 9 x 13″ 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 degrees F. The casserole should pff up and brown lightly. If it hasn’t after 30 minutes (mine did not) at 350, increase the heat to 425 degrees and cook for 5 – 10 minutes more. Remove from oven and let cool on a rack for 10 minutes before cutting into squares. Makes 6 – 8 servings.