Zucchini, Spinach, Mushroom and Feta Strata Casserole
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini, Spinach, Mushroom and Feta Strata Casserole calories by ingredient
Introduction
Made with left-over veggies, anything that I have on hand. Made with left-over veggies, anything that I have on hand.Number of Servings: 4
Ingredients
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4 slices Whole Wheat Bread, cubed (Orowheat)
2 cups cubed or sliced Zucchini
1/2 cup sliced Mushrooms
1/2 cup chopped Onions
2 cups Baby Spinach
1 whole Tomato, sliced
3 large Eggs
1 Egg White
1/2 cup Non-Fat Milk
6 oz fat free Feta Cheese
4 oz lite shredded Mozzarella Cheese
salt and pepper
Directions
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.