Vegetable-and-Cheese Strata

Ingredients

• 0.8 cup artichoke hearts canned drained chopped
• 0.5 teaspoon mustard dry
• 1.5 cups egg substitute 
• 12 ounce evaporated skim milk canned
• 2  garlic cloves crushed
• 8 cups bread italian cubed (1-inch) ( 8 ounces)
• 1 teaspoon penzey's southwest seasoning dried italian
• 4 ounces cheddar cheese shredded extra-sharp reduced-fat
• 2 cups mushrooms sliced
• 1 teaspoon olive oil 
• 1 cup onion diced
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon pepper 
• 1 cup bell pepper diced red
• 0.3 teaspoon salt 
• 2 cups zucchini diced

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Heat oil in a nonstick skillet over medium-high heat.
2. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saut vegetable mixture 6 minutes or until tender.
3. Remove from heat. Stir in artichokes, and set aside.
4. Arrange Italian bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
5. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk.
6. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
7. Preheat oven to 32
8. Bake strata, covered, 1 hour or until bubbly.
9. Garnish with oregano sprigs, if desired.