Best Mozzarella Vegetable Strata Recipes

MOZZARELLA VEGETABLE STRATA

Mozzarella Vegetable Strata image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

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 : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 234mg cholesterol, Sodium 785mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

MOZZARELLA VEGETABLE STRATA RECIPE

Mozzarella Vegetable Strata Recipe image

How to make Mozzarella Vegetable Strata Recipe

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

Ingredients
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

Steps:

In a small skillet, saute the zucchini, mushrooms and onion in oil until tender; drain. Stir in parsley and basil.
In an 8-in. x 4-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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 2 servings.