Mozzarella Vegetable Strata

Name: Mozzarella Vegetable Strata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings.
Cuisine: Italian Breakfast, Italian Brunch, Italian Recipes, Italian Vegetarian Recipes
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

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.

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 8x4-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 in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 371 calories, 17g fat (6g saturated fat), 234mg cholesterol, 785mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 20g protein.

Reviews

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Average Rating:

muffbear74

May 11, 2015

A nice healthy simple dish for 2. Once the summer Farmer's Market gets going, I will probably make again, adding more fresh veggies. Also, since my son-in-law is vegetarian, I will double the recipe when he and my daughter are in town.