The Magic City

The Magic City

Friday, January 25, 2013

Food for Thought - Breakfast for Dinner - Bacon Zucchini Casserole

In continuing the Friday Food tradition, I wanted to share a recipe that has helped reconcile the love-hate relationship I have with vegetables (I love to hate those vile green spawn of the earth - I am a meat and potatoes girl all the way).

This is a great recipe because you can make it in advance and eat on it for a day or two. Because it is fairly hearty, I make it for the "breakfast for dinner" nights in my house.

Bacon Zucchini Casserole

What you will need:

1 pound ground turkey
1 zucchini
5 garlic cloves
1 onion (I prefer red, but my husband prefers yellow)
8 eggs
2 Tablespoons of Basil
1 teaspoon of cayenne pepper
Salt and pepper to taste
6 pieces of turkey bacon (cooked)

What you have to do:

Preheat your oven to 350 degrees.
Brown the turkey in a skillet.  Drain the fat when you are done.
Smash the cloves of garlic and then mince them.
Dice the onion.
Saute the onions and garlic until they caramelize.  Remove them from the heat and set to the side.
Julienne or shred the zucchini.
Combine in a mixing the eggs, cooked turkey, the zucchini, cayenne pepper, salt and pepper, and basil. Mix well, but don't overdue it. Once these ingredients are combined, add the onions and garlic.
Pour the mixture into a greased casserole dish.
Cook for 30 minutes or until it is cooked thoroughly.  Turn the broiler on, and let the top crust up/brown for about 2-3 minutes.
Remove the casserole from the oven. Crumble bacon on top and serve.

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