Garden Vegetable Bake: The Best Garden Vegetable Bake Recipe from Cook'n

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	Garden Vegetable Bake

Serves: 6

Print this Recipe

   1 cup chopped zucchini
   1 large tomato, chopped (1 cup)
   1 medium onion, chopped (1/2 cup)
   1/3 cup grated fat-free Parmesan cheese topping
   1/2 cup Reduced-Fat Bisquick®
   1 cup fat-free skim milk
   1/2 cup fat-free cholesterol-free egg substitute or 2 eggs
   1/2 teaspoon salt
   1/4 teaspoon pepper

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1. Heat oven to 400°. Lightly grease square baking dish, 8 x 8 x 2 inches. Sprinkle zucchini, tomato, onion and cheese in dish.

2. Stir remaining ingredients until blended. Pour over vegetables and cheese.

3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

HIGH ALTITUDE (3500 to 6500 feet): Use 3/4 cup Bisquick. Bake 35 to 40 minutes.

NUTRITION FACTS: 1 Serving:; Calories 85 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 0mg; Sodium 460mg; Carbohydrate 16g (Dietary Fiber 2g); Protein 5g % DAILY VALUE:; Vitamin A 6%; Vitamin C 6%; Calcium 10%; Iron 6% DIET EXCHANGES:; 3 Vegetable

BETTY'S TIP: For Chicken Garden Bake, add 2 cans (5 ounces each) chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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