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Six-Veggie Bake Recipe

"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."

This recipe is:

Diabetic Friendly

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Six-Veggie Bake Recipe

Prep: 15 min. + chilling Bake: 30 min.

Yield: 16 Servings

15 30 45

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

In a large bowl, combine the first 10 ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
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.
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.

Nutritional Analysis: One serving equals 128 calories, 3 g fat (0 saturated fat), 5 mg cholesterol, 292 mg sodium, 18 carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 meat.

Originally published as Six-Veggie Bake in Quick Cooking December 2000, p15