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| Day three! Are you sick of zucchini yet? I’m not! In fact, it’s pretty fun using up zucchini left and right in all these different recipes with the whole meal coming out pretty different every time. Today was a Zucchini Breakfast Casserole, another recipe from Elise’s vast collection. This is the last one from her for the week, I promise! I’ve come to love casseroles because they’re just so easy – put all the ingredients in one dish, bake, refrigerate leftovers to enjoy all week. And, I’m willing to bet that this is just as good the next day as it is fresh. I used a fresh goat’s milk ricotta cheese, basil from my back deck herb planter, and substituted fresh heriloom tomatoes from the farmer’s market. The bread was a “rustic wheat” that was really delicious in sandwiches, but I happened to have just one slice leftover for this recipe. I also added a lump of that spicy chipotle chevre again. There aren’t a lot of ingredients in this one, but the simplicity is what makes it so attractive and delicious. It’s easy and quick to make and goes a long way. | Zucchini Breakfast Casserole – Recipe on SimplyRecipes.com |
| Ingredients Used: *Zucchini – my garden *Basil – my herb garden *Egg – Mt. View Organics *Tomatoes – North Star Orchard *Cheese – Shellbark Hollow Farms *Bread – Oley Baker *Chevre – Amazing Acres |
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