Mozzarella Vegetable Strata

Name: Mozzarella Vegetable Strata
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

13 ingredients

3 steps

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

1

In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain. Stir in parsley and basil.
2

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.
3

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.