| Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6 Ingredients 4 ounces Italian sausage link, turkey 1 onion, yellow 1 1/2 cups zucchinis, fresh 1/4 teaspoon black pepper 3 ounces roasted red peppers (canned in brine) 4 slices bread, whole wheat 4 slices Italian bread 4 ounces cheddar cheese, low-fat 6 fluid ounces milk, fat-free 3/4 cup liquid-egg substitute
Preparation - Please note that this recipe requires at least 8 hours of chilling time, which is not reflected in the prep time.
- Remove and discard casings from the sausage, if applicable. Cook in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
- Meanwhile, wash onion and zucchini; peel and slice onion; and dice zucchini. Add to skillet along with black pepper. Saute´ 4 minutes or until vegetables are tender.
- Drain and chop roasted peppers; stir into sausage mixture. Drain off excess liquid and allow to cool.
- Cut whole wheat and Italian bread slices into 1-inch cubes. Spread half of the bread (about 2 cups) into an 8x8-inch baking dish lightly coated with cooking spray.
- Top bread with half of the sausage mixture and half of the cheese. Repeat with remaining bread, sausage mixture and cheese.
- Whisk together egg substitute and milk. Pour egg mixture over bread. Cover and chill 8 hours or overnight.
- Bake, covered, in a preheated 325°F oven for 35 minutes or until bubbly and hot.
- Serve warm with fresh fruit, melon or berries, if desired.
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