Vegetable-and-Cheese Strata

Vegetable-and-Cheese Strata
Photo by HOWARD L. PUCKETT

Ingredients

  • Cooking spray
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 2 cups diced zucchini
  • ¼ teaspoon pepper
  • 2 garlic cloves, crushed
  • ¼ teaspoon salt
  • 8 cups (1-inch) cubed Italian bread (about 8 ounces)
  • + 11 more ingredients
    • ½ teaspoon dry mustard
    • Oregano sprigs (optional)
    • 1 teaspoon olive oil
    • 1 ½ cups egg substitute
    • 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
    • 1 (12-ounce) can evaporated skim milk
    • 1 teaspoon dried Italian seasoning
    • 1 cup diced onion
    • 2 cups sliced mushrooms
    • ¾ cup chopped drained canned artichoke hearts
    • 1 cup diced red bell pepper

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 s...

View full recipe at My Recipes

Comments

Variations on Vegetable-and-Cheese Strata

  • Vegetable and Cheese Strata
    • 3/4 pound mushrooms
    • 3 1/2 cups milk
    • 1 1/2 cups onion
    • 3 tablespoons Dijon-style mustard
    • 12 large eggs
    • 2 green bell peppers
    • Tabasco
    • +5 other ingredients


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