Zucchini, Spinach, Mushroom and Feta Strata Casserole
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices Whole Wheat Bread, cubed (Orowheat)2 cups cubed or sliced Zucchini1/2 cup sliced Mushrooms1/2 cup chopped Onions2 cups Baby Spinach1 whole Tomato, sliced3 large Eggs1 Egg White1/2 cup Non-Fat Milk6 oz fat free Feta Cheese4 oz lite shredded Mozzarella Cheesesalt and pepper
Coat a 2-quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.
In a covered medium saucepan, cook vegetables in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the vegetable mixture over bread in baking dish. Top with the remaining bread cubes and the remaining vegetable mixture. Set aside.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. With the back of a large spoon, lightly press down layers. Arrange tomato slices on top. Top with feta cheese and mozzarella. Cover with foil; refrigerate for 4 to 24 hours.
Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover; bake about 40 minutes more or until center registers 180°F when tested with an instant-read thermometer (there will be some liquid left in center that will be absorbed during standing). Let stand on a wire rack for 10 minutes before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKMISTRESS.
In a covered medium saucepan, cook vegetables in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the vegetable mixture over bread in baking dish. Top with the remaining bread cubes and the remaining vegetable mixture. Set aside.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. With the back of a large spoon, lightly press down layers. Arrange tomato slices on top. Top with feta cheese and mozzarella. Cover with foil; refrigerate for 4 to 24 hours.
Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover; bake about 40 minutes more or until center registers 180°F when tested with an instant-read thermometer (there will be some liquid left in center that will be absorbed during standing). Let stand on a wire rack for 10 minutes before serving.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user ROCKMISTRESS.
Nutritional Info Amount Per Serving
- Calories: 292.5
- Total Fat: 7.3 g
- Cholesterol: 179.4 mg
- Sodium: 1,096.8 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 5.7 g
- Protein: 27.4 g
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