Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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

Recipe by Cooking Light November 1996

Gallery

HOWARD L. PUCKETT

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

229 calories; calories from fat 19%; fat 4.9g; saturated fat 2.3g; mono fat 1.5g; poly fat 0.3g; protein 17.5g; carbohydrates 29.1g; fiber 1.9g; cholesterol 14mg; iron 2.7mg; sodium 570mg; calcium 336mg.
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