The Best Zucchini Breakfast Casserole
Ingredients
- 8 ounces bacon (about 8 slices)
- 6 ounces day-old sourdough bread, cut into 1/2-inch cubes (about 3 cups)
- 1 1/2 pounds zucchini (2 to 3 medium zucchini), cut into 1/2-inch-thick half-moons
- 10 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup finely grated Parmesan cheese (about 2 ounces), divided
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