Zucchini Bread Pudding

Use fat-free milk and egg product to lower the fat and calories in this comforting side dish.

SERVINGS: 6 main-dish servings

CARB GRAMS PER SERVING: 22

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings: 6 main-dish servings
Calories191
Total Fat (g)7
Saturated Fat (g)2
Monounsaturated Fat (g)10
Polyunsaturated Fat (g)2
Cholesterol (mg)7
Sodium (mg)414
Carbohydrate (g)22
Fiber (g)2
Protein (g)10
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Vegetables (d.e.).5
Very Lean Meat (d.e.)1
Fat (d.e.)1

	Nonstick cooking spray
2	mediumzucchini, thinly sliced
1/2	cupfresh or frozen whole kernel corn
2	tablespoonsolive oil
1/2	cupchopped bottled roasted red sweet peppers
1	tablespoonbottled minced garlic
2	tablespoonssnipped fresh basil or 2 teaspoons dried basil, crushed
1	tablespoonsnipped fresh parsley or 1 teaspoon dried parsley flakes, crushed
1	tablespoonsnipped fresh sage or 1 teaspoon dried sage, crushed
5	cups1-inch sourdough or Italian bread cubes
4	ouncesshredded Italian cheese blend (4 ounces)
1/4	cupchopped pecans
2	cupsfat-free milk
1-1/4	cupsrefrigerated or frozen egg product, thawed, or 5 eggs
1/2	teaspoonsalt
1/4	teaspoonground black pepper

1. Preheat oven to 350 degree F. Coat a 2-quart baking dish with nonstick cooking spray; set aside.

2. In a large skillet, cook and stir zucchini and corn in hot oil for 3 minutes. Stir in sweet peppers and garlic; cook and stir about 2 minutes more or until zucchini is tender. Stir in basil, parsley, and sage. Stir in bread cubes.

3. Place half of the mixture in the prepared dish. Sprinkle with half of the cheese. Repeat the layers. Sprinkle with pecans.

4. In a bowl, beat egg slightly; whisk in milk, salt, and black pepper. Pour over bread mixture.

5. Bake, uncovered, about 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve warm. Makes 12 (2/3-cup) servings.

Make-Ahead Directions: Prepare as directed through Step 4. Cover and chill for up to 24 hours. Bake as directed in Step 5, except bake about 45 minutes.