Nutrition Facts

  • One serving:
  • 1 piece
  • Calories:
  • 371
  • Fat:
  • 17 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 234 mg
  • Sodium:
  • 785 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g

Mozzarella Vegetable Strata

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.

SERVINGS

2

CATEGORY

Breakfast/Brunch

METHOD

Baked

PREP

20 min.

COOK

30 min.

TOTAL

50 min.

INGREDIENTS

  • 1/2 cup sliced zucchini
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 2 teaspoons vegetable 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008