VEGETABLE AND CHEESE STRATA

Vegetable and Cheese Strata image

Provided by Kimberly Biegacki

Time 1h20m

Number Of Ingredients 18

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1 tsp olive oil
2 c diced zucchini
2 c sliced mushrooms
1 c diced red bell pepper
1 c diced onion
2 clove garlic, crushed
3/4 c chopped drained canned artichoke hearts
8 c (1-inch) cubed italian bread (about 8 ounces)
cooking spray
1 c (4 ounces) shredded reduced-fat extra sharp cheddar cheese
1/4 c (1 ounce) grated fresh parmesan cheese
1 1/2 c egg substitute
1 tsp dried italian seasoning
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
1 can(s) (12-ounce) evaporated skim milk
oregano sprigs (optional)

Steps:

1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
2. Arrange Italian bread cubes in a 13x9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
3. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
4. Preheat oven to 325 degrees. Bake strata, covered, 1 hour or unitl bubbly. Garnish with oregano sprigs, if desired.
5. Yield: 8 servings Calories 229 (19% from fat); fat 4.9g (sat 2.3g, mono 1.5g, poly 0.3g); iron 2.7mg; cholesterol 14mg; calcium 336mg; carbohydrate 29.1g; sodium 570mg; protein 17.5g; fiber 1.9g