Buy canned, quartered artichoke hearts because they're less expensive than whole artichoke hearts. Buy presliced mushrooms.
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)
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)
How to Make It
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.
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.
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.
Preheat oven to 325°. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired.