This Ricotta and Zucchini Egg Bake is a delightful and nutritious dish perfect for breakfast, brunch, or a light dinner.
The combination of fresh zucchini, creamy ricotta, and tasty cheese makes it a family favorite. The addition of short cut bacon and finely diced onion adds a savory depth, while the parsley brings a fresh note.
It’s easy to prepare and packed with flavor.
Preparation Time
Preparation: 15 minutes
Cooking: 30-35 minutes
Total: 45-50 minutes
Ingredients
6 extra large eggs
1 cup ricotta
2 medium (400g) zucchini, grated (no need to squeeze the liquid from the zucchini)
200g short cut bacon, diced
1 small brown onion (150g), finely diced
1 cup (110g) grated tasty cheese
1 clove garlic, crushed or finely diced
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