|
| 2 | tablespoons vegetable oil |
| 2 | medium zucchini, coarsely chopped (3 to 4 cups) |
| 1/2 | cup chopped green bell pepper |
| 4 | medium green onions, sliced (1/4 cup) |
| 1/4 | teaspoon instant minced garlic |
| 2 | medium tomatoes, coarsely chopped (1 1/2 cups) |
| 1/2 | teaspoon salt |
|
| 1 | cup Original Bisquick® mix |
| 3/4 | cup milk |
| 2 | eggs |
| 1 | cup grated Parmesan cheese |
Serve with...
Lemon-Herb Muffins
Total Time:
33 min
| 1. | In 10-inch skillet, heat oil over medium heat. Add zucchini, bell pepper, onions and garlic; cook 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat; stir in tomatoes. Sprinkle with salt. Cover; let stand 2 to 3 minutes. |
| 2. | Lightly grease 6- or 7-inch skillet; heat over medium-high heat. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. |
| 3. | Heat oven to 350°F. For each crepe, pour 2 tablespoons batter into hot skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes, placing waxed paper between, as you remove them from skillet. Keep crepes covered to prevent them from drying out. |
| 4. | Spoon filling onto crepes. Sprinkle half of cheese over filling on crepes; roll up crepes. Place seam sides down in ungreased 11x7-inch (2-quart) glass baking dish. Sprinkle with remaining cheese. Bake uncovered 10 to 12 minutes or until hot. |
| Heat oven to 375°F. |
|
| Crepes can be frozen up to 3 months. Stack cool unfilled crepes with waxed paper between. Wrap in foil, or place in airtight plastic bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours. |
|
| Veggies left from last night’s dinner? Add them to the filling. |
Nutrition Information:
260 ( 130); 15g ( 5g, 1/2g); 90mg; 780mg; 19g ( 2g, 6g); 12g 15%; 25%; 30%; 8% 1/2 ; 1/2 ; 1 ; 1 ; 2 1