Place bread cubes in bottom of greased 8 x 8 x 2-inch baking pan; set aside.
Cook and stir carrots, zucchini, onion and garlic in margarine or butter in medium nonstick skillet over medium-high heat until tender-crisp, about 3 minutes; stir in tomato. Cook 1 to 2 minutes more; spoon over bread cubes. Blend egg substitute, milk and basil; pour over vegetables in pan.
Bake at 375°F for 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with shredded cheese during last 5 minutes of baking.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.