Vegetable and Cheese Strata

6
Kim Biegacki

By
@pistachyoo

This is a wonderful addition to any holiday meal. It is incredibly delicious with all the vegetables and cheese makes it very filling too.
I added this to our Christmas meal several years ago and everyone loved it.
This dish should be prepared the day before and then just pop in the oven the day of your dinner.

This recipe and pic come from Cooking Light, which makes it a healthier alternative too.

Weight Watcher point value 6 points per serving.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8 servings
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 tsp
    olive oil
  • 2 c
    diced zucchini
  • 2 c
    sliced mushrooms
  • 1 c
    diced red bell pepper
  • 1 c
    diced onion
  • 2 clove
    garlic, crushed
  • 3/4 c
    chopped drained canned artichoke hearts
  • 8 c
    (1-inch) cubed italian bread (about 8 ounces)
  • ·
    cooking spray
  • 1 c
    (4 ounces) shredded reduced-fat extra sharp cheddar cheese
  • 1/4 c
    (1 ounce) grated fresh parmesan cheese
  • 1 1/2 c
    egg substitute
  • 1 tsp
    dried italian seasoning
  • 1/2 tsp
    dry mustard
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 can(s)
    (12-ounce) evaporated skim milk
  • ·
    oregano sprigs (optional)

How to Make Vegetable and Cheese Strata

Step-by-Step

  1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
  2. Arrange Italian bread cubes in a 13x9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
  3. 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.
  4. Preheat oven to 325 degrees. Bake strata, covered, 1 hour or unitl bubbly. Garnish with oregano sprigs, if desired.
  5. Yield: 8 servings
    Calories 229 (19% from fat); fat 4.9g (sat 2.3g, mono 1.5g, poly 0.3g); iron 2.7mg; cholesterol 14mg; calcium 336mg; carbohydrate 29.1g; sodium 570mg; protein 17.5g; fiber 1.9g

Printable Recipe Card

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