1 tsp. olive oil
2 C. diced zucchini
2 C. sliced mushrooms
1 C. diced red bell pepper
1 C. diced onion
2 garlic cloves, crushed
3/4 C. chopped drained canned artichoke hearts (quartered)
8 C. (1-inch) cubed Italian bread (about 8 oz.)
Cooking spray
1 C. (4 oz.) shredded reduced-fat extra-sharp cheddar cheese
1/4 C. (1 oz.) grated fresh Parmesan cheese
1 1/2 C. egg substitute
1 tsp. dried Italian seasoning
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
1 (12-oz.) can evaporated skim milk
Oregano sprigs (optional)

Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside. Arrange Italian bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill in refrigerator 8 hours. Preheat oven to 325°. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired.

Yield: 8 servings
Calories: 229
Fat: 4.9g
Fiber: 1.9g