Garden Vegetable Bake

Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Yield

6 servings

Ingredients

1/2 cup grated reduced-fat Parmesan cheese topping
1 cup chopped zucchini*
2/3 cup whole kernel sweet corn (from 15.25 ounce can)
1 small tomato, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables. In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.

Bake uncovered for 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 35 minutes
Stand Time: 5 minutes

Additional Information

* Use either 1 cup sweet peas, chopped broccoli or 1-inch asparagus pieces for the zucchini.

Variation

Garden Chicken Bake: Add two 5-ounce cans of chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.

Nutritional Information

Amount per serving: Calories 140 (Calories from Fat 20), Total Fat 2 1/2 g (Saturated Fat 1/2 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 570 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g, Sugars 5 g), Protein 7 g; Exchanges: 1 1/2 Starch; 1/2 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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