1 tsp. olive oil
\n2 C. diced zucchini
\n2 C. sliced mushrooms
\n1 C. diced red bell pepper
\n1 C. diced onion
\n2 garlic cloves, crushed
\n3\/4 C. chopped drained canned artichoke hearts (quartered)
\n8 C. (1-inch) cubed Italian bread (about 8 oz.)
\nCooking spray
\n1 C. (4 oz.) shredded reduced-fat extra-sharp cheddar cheese
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese
\n1 1\/2 C. egg substitute
\n1 tsp. dried Italian seasoning
\n1\/2 tsp. dry mustard
\n1\/4 tsp. salt
\n1\/4 tsp. pepper
\n1 (12-oz.) can evaporated skim milk
\nOregano sprigs (optional)<\/p>\n
Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saut\u00e9 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\u00b0. Bake strata, covered, 1 hour or until bubbly. Garnish with oregano sprigs, if desired.<\/p>\n
Yield: 8 servings
\nCalories: 229
\nFat: 4.9g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n