Vegetable-and-Cheese Strata

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

Yield: 8 servings

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

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.

Nutritional Information

Calories:

229 (19% from fat)

Fat:

4.9g (sat 2.3g,mono 1.5g,poly 0.3g)

Protein:

17.5g

Carbohydrate:

29.1g

Fiber:

1.9g

Cholesterol:

14mg

Iron:

2.7mg

Sodium:

570mg

Calcium:

336mg