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Vegetable-and-Cheese Strata

HOWARD L. PUCKETT
Yield 8 servings
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)

Nutrition Information

  • calories 229
  • caloriesfromfat 19 %
  • fat 4.9 g
  • satfat 2.3 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 17.5 g
  • carbohydrate 29.1 g
  • fiber 1.9 g
  • cholesterol 14 mg
  • iron 2.7 mg
  • sodium 570 mg
  • calcium 336 mg

How to Make It

  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.