Vegetable-and-Cheese Strata

HOWARD L. PUCKETT

Buy canned, quartered artichoke hearts because they're less expensive than whole artichoke hearts. Buy presliced mushrooms.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 19%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 17.5g
  • Carbohydrate: 29.1g
  • Fiber: 1.9g
  • Cholesterol: 14mg
  • Iron: 2.7mg
  • Sodium: 570mg
  • Calcium: 336mg

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)

Preparation

  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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