Garden Vegetable Bake

Garden Vegetable Bake

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

6

servings

1/2
cup grated reduced-fat Parmesan cheese topping
1
cup chopped zucchini
2/3
cup Green Giant® whole kernel sweet corn (from 15.25-oz 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
  1. Heat 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.
  2. In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  3. Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use either 1 cup sweet peas, chopped broccoli or 1-inch asparagus pieces for the zucchini.
Variation
For Garden Chicken Bake, add two 5-ounce cans of chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 570mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.