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Mozzarella Vegetable Strata Recipe

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A generous layer of sauteed vegetables adds fresh garden flavor to this moist, meatless casserole from Wendy McGowan of Fontana, California. Try it for brunch, lunch or dinner.

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2 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

1/2 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1/3 cup chopped onion
2 teaspoons canola oil
1 tablespoon minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2-3/4 cups cubed bread
1/2 cup shredded part-skim mozzarella cheese
2 eggs
1/2 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 plum tomato, seeded and chopped

Directions

In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain. Stir in parsley and basil.
In an 8-in. x 4-in. loaf pan coated with cooking spray, layer half of the bread cubes and mozzarella cheese. Top with vegetables and remaining bread and cheese. In a small bowl, whisk the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with tomato.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 2 servings.

Nutrition Facts: 1 piece equals 371 calories, 17 g fat (6 g saturated fat), 234 mg cholesterol, 785 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.

Mozzarella Vegetable Strata published in Cooking for 2 Summer 2007, p22

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