SIX-VEGGIE BAKE

Six-Veggie Bake image

"I altered the original recipe for this strata-like dish and replaced the sausage with fresh vegetables," writes Kate Hilts of Fairbanks, Alaska. "I can easily assemble it the night before a busy day. Then all I have to do for dinner is bake it and make a salad."

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 16 servings.

Number Of Ingredients 14

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Ingredients

1 loaf (1 pound) Italian bread, cut into 1/2-inch cubes
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped green pepper
1/2 cup chopped zucchini
2 green onions, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup fat-free milk
1 cup egg substitute
1 teaspoon salt-free seasoning blend
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 10 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 128 calories, Fat 3g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 292mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges