Vegetable-and-Cheese Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Buy canned, quartered artichoke hearts because they're less expensive than whole artichoke hearts. Buy presliced mushrooms. Ingredients:
1 teaspoon olive oil |
2 cups diced zucchini |
2 cups sliced mushrooms |
1 cup diced red bell pepper |
1 cup diced onion |
2 garlic cloves, crushed |
3/4 cup chopped drained canned artichoke hearts |
8 cups (1-inch) cubed italian bread (about 8 ounces) |
cooking spray |
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 1/2 cups egg substitute |
1 teaspoon dried italian seasoning |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (12-ounce) can evaporated skim milk |
oregano sprigs (optional) |
Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
2. Arrange Italian bread cubes in a 13 x 9-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°. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired.
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