SIX-VEGGIE BAKE

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

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.