Six Veggie Bake I can easily assemble it the night before a busy day. Then all I have to do is bake it and make a fruit salad. It’s so fresh-tasting and hearty, you won’t miss the meat. From kate hilts of fairbanks alaska.

Ingredients

1 loaf (1 pound) Italian bread, cut into

1/2-inch cubes

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 package (10 ounces) frozen chopped

spinach, thawed and squeezed dry

1 cup chopped fresh mushrooms

1 cup (4 ounces) shredded part-skim

mozzarella cheese

1/2 cup chopped green pepper

1/2 cup chopped zucchini

2 green onions, chopped

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 cup fat-free milk

1 cup egg substitute

1 teaspoon salt-free seasoning blend

1/4 teaspoon pepper

Method 

1 In a large bowl, combine the first 10 ingredients. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

2 In a small bowl, combine the milk, egg substitute, seasoning blend and pepper; pour over the vegetable mixture. Cover and refrigerate for 2 hours or overnight.

3 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.