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.
This Garden Vegetable Bake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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