This was a little experiment this morning – and it was so delicious and easy, that I decided to share the recipe. Unfortunately, since it was an impromptu kinda thing, I didn’t take prep pictures. However, before we started digging in, I did snap some pictures, and I remembered the recipe. It was the perfect addition to this morning’s Calabrese fried peppers that my Mamma and I made for brunch. We are feasting on this Friday and wish you a fabulous weekend full of food, fun, and family!
Carlo’s Easy Zucchini Breakfast Bake (but seriously, you can eat it any time of day)
2 cups grated zucchini
1/2 cup milk
1 cup flour
1 tsp. baking powder
2 tsp. salt
1 tsp. fine ground black pepper
1 minced jalepeno (scoop out the seeds for less heat)
2 diced fresh tomatoes
1/2 cup diced zucchini
1 cup shredded cheddar
1/2 cup grated parmesan
Preheat oven to 375 F. Mix together the grated zucchini, eggs, and milk. Incorporate the flour, baking powder, salt, and pepper. Add the remaining ingredients and mix well. Pour into a greased baking dish (I used cooking spray) and sprinkle Panko breadcrums over the top. Bake for 40 minutes and allow to cool slightly before serving (it will be piping hot!). Garnish with chopped fresh parsley! Buon apetito!