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Six-Veggie Bake

 Six-Veggie Bake
"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."
16 ServingsPrep: 15 min. + chilling Bake: 30 min.

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

2 of 2

Six-Veggie Bake (continued)

Directions (continued)

  • a knife inserted near the center comes out clean. Yield: 16
  • servings.
Nutritional Facts: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.