Spray a 9 by 13 inch baking dish with cooking spray or rub with butter. Arrange the tater tots in the bottom of the dish.
1 32 oz. bag frozen Tater Tots™
Heat olive oil in a large skillet over medium high heat. Then add the mushrooms and stir and cook until mushrooms are browned, about 3 minutes. Remove mushrooms to a plate.
1 tablespoon olive oil, 1 medium sweet onion, 2 cups sliced cremini mushrooms
Add onion to hot skillet, lower heat to medium, and stir and cook until onions begin to turn translucent, about 6 minutes.
Remove from heat and allow to cool for a minute or two, then sprinkle onions and mushrooms over the tater tots.
In a large bowl, combine the milk, cream, salt, paprika, eggs, bell peppers, and half the cheeses.
¾ cup milk, ¾ cup heavy cream, 1 teaspoon salt, ½ teaspoon smoked paprika, 6 large eggs, 1 small red bell pepper, 1 small green bell pepper, 1½ cups cheddar cheese, 1½ cups Monterey Jack cheese
Pour the mixture over the tots and mushroom mixture. Season with salt and pepper to taste. Arrange the zucchini slices over the top and top with remaining cheese.
1 medium zucchini, salt and pepper
Cover with foil and refrigerate overnight. Alternatively, you can bake it right away.
The next morning, preheat the oven to 350 F (177 C). Bake covered for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through about another 25 to 35 minutes.Allow to cool slightly then garnish with fresh basil. 1 tablespoon chopped fresh basil