Garden Vegetable Bake

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6

Ingredients

Ingredients

1/2
cup grated reduced-fat Parmesan cheese topping
1
cup chopped zucchini
2/3
cup 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
20
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
570mg
24%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
5g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
8%
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.