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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I altered the original recipe for this strata-like dish and replaced the sausage with fresh vegetables, writes Kate Hilts of Fairbanks, Alaska. I can easily assemble it the night before a busy day. Then all I have to do for dinner is bake it and make a salad. Ingredients:
1 loaf (1 pound) italian bread, cut into 1/2-inch cubes |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup chopped fresh mushrooms |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup chopped green pepper |
1/2 cup chopped zucchini |
2 green onions, chopped |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 cup fat-free milk |
1 cup egg substitute |
1 teaspoon salt-free seasoning blend |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first 10 ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean. Yield: 16 servings.
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