We love breakfast recipes that are easy and versatile enough to serve for dinner, especially when they’re as satisfying as this warm and hearty casserole, chock-full of tomatoes and zucchini. It’s the perfect dish for summer when your garden’s brimming with fresh vegetables, but we’re pretty sure you’ll crave its cheesy comfort just as much during those cold winter months. White cannellini beans and eggs pack plenty of protein into this vegetarian creation, plus, we added some pepper flakes to give it some spice, but you can add whatever you’re comfortable with. Whether it’s for breakfast or for dinner, or somewhere in between, this dish is lip-smackingly good…we hope you like it as much as we do!
Zucchini Tomato Breakfast Bake
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
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.