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 cubes	May use whole grain bread
1 cup nonfat milk
1 zucchini, sliced thin	Wash, trim and slice
1 red or green bell pepper	Wash, trim and chop finely
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

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

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