Zucchini Breakfast Casserole

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Nutrition per serving    (USDA % daily values)
CAL
524
FAT
66%
CHOL
159%
SOD
86%

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Ingredients for 6 servings

6-8 eggs

1 cup ricotta cheese

1 cup freshly grated Parmesan cheese

1/4 teaspoon Tabasco sauce or other hot chili sauce

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups grated zucchini (from 2-3 fresh zucchinis)

1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),

1/2 cup sliced fresh basil (from about 20 leaves)*

4 cups cubed day-old bread (from about 4 slices)

Olive oil

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