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Mozzarella Vegetable Strata

 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.
2 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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

2 of 2

Mozzarella Vegetable Strata (continued)

Directions (continued)

  • minutes longer or until a knife inserted near the center comes out
  • clean. Let stand for 5 minutes before cutting. Yield: 2 servings.
Nutritional 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.