Portion Size: ¾ C

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 tablespoons vegetable or olive oil
1 1/2 cups chopped zucchini	Wash, trim and chop
1 1/2 cups chopped fresh mushrooms	Wash, trim and chop
3/4 cup chopped onion	Wash, peel and chop
1/2 cup chopped green bell pepper	Wash, trim and chop
1/2 cup chopped red bell pepper	Wash, trim and cop
1 clove garlic, minced	Wash, peel and mince
6 eggs, beaten	Can use egg substitute
1/4 cup half-and-half cream	May use nonfat milk
2 (8 ounce) packages light cream cheese, diced
2 cups shredded lowfat Cheddar cheese
4 slices bread, cubed	May use whole wheat bread
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F (175 degrees C). Spray a  baking dish with non-stick cooking spray.
2	In a large skillet or frying pan, heat oil over medium high heat.
3	Add zucchini, mushrooms, onion, green pepper and garlic; sauté until tender.
4	Remove from heat and let cool slightly.
5	In a large bowl, beat together the eggs and cream.
6	Stir in cream cheese, cheddar cheese, bread cubes and sautéed vegetables.
7	Season with salt and pepper.
8	Mix well and pour into prepared baking dish.
9	Bake in preheated oven for one hour, or until center is set	Cook until internal  end temperature is 160 ° degrees F.