Mozzarella Vegetable Strata |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A generous layer of sauteed vegetables adds fresh garden flavor to this moist, meatless casserole from Wendy McGowan of Fontana, California. Try it for brunch, lunch or dinner. Ingredients:
1/2 cup sliced zucchini |
1/3 cup sliced fresh mushrooms |
1/3 cup chopped onion |
2 teaspoons canola oil |
1 tablespoon minced fresh parsley or 1-1/2 teaspoons dried parsley flakes |
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
2-3/4 cups cubed bread |
1/2 cup shredded part-skim mozzarella cheese |
2 eggs |
1/2 cup 2% milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 plum tomato, seeded and chopped |
Directions:
1. In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain. Stir in parsley and basil.
2. In an 8-in. x 4-in. loaf pan coated with cooking spray, layer half of the bread cubes and mozzarella cheese. Top with vegetables and remaining bread and cheese. In a small bowl, whisk the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with tomato.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 2 servings.
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