Six-Veggie Bake Recipe

Six-Veggie Bake Recipe

  • 1 (1 pound) loaf Italian bread, cut into 1/2-inch cubes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup chopped fresh mushrooms
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped zucchini
  • 2 green onions, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup fat-free milk
  • 1 cup egg substitute
  • 1 teaspoon salt-free seasoning blend
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the first 10 ingredients; mix well. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. in a small bowl, combine milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 425 degrees F for 15 minutes. Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
Recipe of the Day|