Garden Vegetable Bake

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

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( 23 Ratings)

23 Ratings

5 Stars 43%

4 Stars 39%

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1 Stars

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Prep Time 15 min
Total Time 55 min
Servings 6

Ingredients

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

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full 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; 2 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 570mg; 570%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 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;