2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 small zucchini, diced
1/2 pound mushrooms, sliced
1/2 cup diced roasted red pepper (bottled is fine)
2 tablespoons chopped fresh basil (or 2 teaspoons dried)
28 ounce can tomatoes, well drained and chopped
Salt and pepper
6 cups slightly dry firm white bread or egg bread (1/2 inch cubes)
1 cup shredded part skim mozzarella cheese
3 eggs
2 egg whites
2 cups 1% milk
2 tablespoons grated Parmesan cheese

Preparation Instructions:

In large non stick skillet over medium heat, heat oil. Add onions; cook for 5 minutes, stirring occasionally. Stir in garlic, zucchini and mushrooms; cook for 5 minutes, stirring occasionally. Stir in roasted pepper, basil and tomatoes; cook for 1 minute or until thickened to a chunky sauce. Season with salt and pepper to taste.

In lightly oiled 9 inch square or 11 x 7 inch baking dish, spread one third of the sauce. Sprinkle with half of bread cubes, top with half of the remaining sauce and half of the mozzarella.

In large bowl, whisk together eggs, egg whites and milk; pour over bread mixture. Sprinkle with Parmesan.

Cover with plastic wrap and refrigerate overnight (or at least 3 hours, until all liquid is absorbed).

Uncover and bake in 350 degree oven for about 40 minutes or until puffed and golden brown.

Let stand for 10 minutes before serving. Makes 6 servings.

Per serving: 298 calories; 10 g fat; 33 g carbohydrates; 18 g protein; 3 g fibre.