Vegetable-and-Cheese Strata - Thanksgiving

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Vegetable-and-Cheese Strata - Thanksgiving

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 canned artichoke hearts, chopped drained

8 cups Italian bread,cubed (1-inch) (about 8 ounces)

Cooking spray

1 cup (4 ounces) reduced-fat extra-sharp cheddar

cheese, shredded

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)

 

 

 

 

 

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.

 

 

Yield: 8 servings

 

CALORIES 229 (19% from fat); FAT 4.9g (sat 2.3g,mono

1.5g,poly 0.3g); PROTEIN 17.5g; CHOLESTEROL 14mg;

CALCIUM 336mg; SODIUM 570mg; FIBER 1.9g; IRON 2.7mg;

CARBOHYDRATE 29.1g

 

Source: Cooking Light, NOVEMBER 1996

Formatted by chupa Babi: 11.24.01

 

AuthorNote: Buy canned, quartered artichoke hearts

because they're less expensive than whole artichoke

hearts. Buy presliced mushrooms.

 

ChupaNote: this has an elegant presentation. Add 1

teaspoon red pepper flakes to hot oil before adding

veggies. Added 1/4 cup chopped pitted Kalamata olives

and 2 T. capers when adding artichokes. Replaced

cheddar with crumbled drained feta. Used zaatar

instead of Italian seasoning.

 

Either way, its a good company recipe.

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