Summer Vegetable Strata

Portion Size: 1 Slice (approx. ¾ c.)

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 cups Egg Substitute
1 cup shredded reduced fat Mozzarella cheese
4 cups bread cubesMay use whole grain bread
1 cup nonfat milk
1 zucchini, sliced thinWash, trim and slice
1 red or green bell pepperWash, trim and chop finely
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For gluten free (GF): Use GF bread cubes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven 375°F. Spray 9×13-inch baking dish with cooking spray; set aside
2Spray large skillet with cooking spray; heat over medium-high heat
3Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally
4Add bread cubes; mix lightly
5Spoon into prepared baking dish. Sprinkle with cheese
6Beat Egg sub., milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture
7Cover. Refrigerate at least 30 minutes or overnight
8Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out cleanCook until internal  end temperature is 160 ° degrees F.
9Let stand 10 minutes before cutting into squares to serve.

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.  Cool

Jacqueline Larson M.S., R.D.N. and Associates