Thanksgiving

Summer Vegetable Stratata is for Dinner.

Summer Vegetable Stratata takes 15 minutes to prepare.

Summer Vegetable Stratata takes 55 minutes to cook.

Summer Vegetable Stratata makes 12 servings.

The ingredients for Summer Vegetable Stratata are:

4 slices of sourdough bread, cubed and dried or toasted
1.5 cups of reduced-fat Swiss cheese, shredded
1 cup carrots, sliced
3 medium zucchini (raw), cubed
2 medium yellow squash (raw), cubed
1 small red onion, sliced
1 cup Zesty Cilantro Salsa
2 tbsp light margarine
2 cups Egg Beaters
1.5 cups non-fat milk (skim is gross)

Here is how you make Summer Vegetable Stratata:

Evenly place bread cubes on the bottom of a greased 1 1/2 qt baking dish and sprinkle half of the cheese between both dishes. (set it aside)In a large non-stick skillet; I used a wok. Cook the veggies until the onions are barely translucent. Then add in the salsa and mix it throughout the veggie mix.Spoon the veggie blend over the bread and cheese bits. Make sure to distribute even between the two pans and throughout the the pan.Mix the Egg Beaters and milk together just until mixed well. Pour half of the eggy mix over each of the two pans. Make sure to cover the veggies evenly. Bake at 375 degrees F for 35 minutes. It is done when you can insert a knife and it comes out clean. Serving Size:?makes 12 1.5 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user WITTYMUJER.

The nutritional information for Summer Vegetable Stratata is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 157.5

• Total Fat: 4.8 g
• Cholesterol: 13.4 mg
• Sodium: 370.3 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.7 g
• Protein: 11.3 g

The dietary needs meet for Summer Vegetable Stratata is Vegetarian