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Mozzarella Vegetable Strata

A generous layer of sauteed vegetables adds fresh garden flavor to this moist, meatless casserole from Wendy McGowan of Fontana, California. Try it for brunch, lunch or dinner.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    2 servings


  • 1/2 cup sliced zucchini
  • 1/3 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 2 teaspoons canola oil
  • 1 tablespoon minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 2-3/4 cups cubed bread
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 eggs
  • 1/2 cup 2% milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 plum tomato, seeded and chopped


  • In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain. Stir in parsley and basil.
  • In an 8x4-in. loaf pan coated with cooking spray, layer half of the bread cubes and mozzarella cheese. Top with vegetables and remaining bread and cheese. In a small bowl, whisk the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with tomato.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 piece: 371 calories, 17g fat (6g saturated fat), 234mg cholesterol, 785mg sodium, 33g carbohydrate (9g sugars, 3g fiber), 20g protein.

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