Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, chopped
  • 1 1/2 pounds zucchini, finely chopped (about 3 medium)
  • 1 can cannellini beans (10 oz.), rinsed and drained
  • 8 eggs
  • 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
  • 1 cup parmesan cheese, grated
  • 1 pound ripe tomatoes, sliced (about 3 medium)
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 400º F and lightly grease a 9x13-inch baking dish.
  • Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper.
  • Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes.
  • Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.
  • Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot