Six Veggie Bake 10/20/2009
 

Six-Veggie Bake
 
Ingredients:
1 loaf (1 lb) Italian bread, cut into 1/2-in. cubes
1 can (14.5 oz) diced tomatoes, undrained
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 c. chopped fresh mushrooms
1 c (4 oz) shredded part-skim mozzarella cheese
1/2 c. chopped green pepper
1/2 c. chopped zucchini
2 green onions, chopped
1 tsp dried basil
1/2 tsp dried oregano
1 c. skim milk
4 eggs
salt and pepper to taste
 


Directions:
In a large bowl, combine the first 10 ingredients; mix well. Place in a 13x9x2-in. baking dish coated with nonstick cooking spray. In a small bowl, combine milk, eggs, salt 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 for 15 minutes. 
Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean
Yield: 16 servings
 
notes: you can leave out some veggies and increase amounts of others...mine turned out fine as a 4-veggie bake. :)  I served with watermelon and coffee cake.