GF Zucchini & Ricotta Breakfast Casserole

Name: GF Zucchini & Ricotta Breakfast Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Zucchini; 250 g ricotta cheese; 8 pcs eggs; 50 g Parmesan cheese; 10 g fresh basil; 15 g garlic; 20 ml olive oil; 5 g salt; 2 g pepper

A light and cheesy gluten-free breakfast casserole with zucchini, ricotta cheese, and herbs. A delicious and healthy way to start the day.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 265
Protein: 18 g
Fat: 19 g
Carbs: 6 g

Ingredients

for 4 servings

Zucchini600 g
ricotta cheese250 g
eggs8 pcs
Parmesan cheese50 g
fresh basil10 g
garlic15 g
olive oil20 ml
salt5 g
pepper2 g

Method

5 steps

Preheat oven to 180C.
Sauté sliced zucchini and minced garlic in olive oil over medium heat until softened.
In a large bowl, whisk eggs with ricotta, grated parmesan, chopped basil, salt, and pepper.
Transfer the zucchini mixture into a greased baking dish and pour the egg mixture over it.
Bake for 30 minutes or until the center is set and the top is golden.