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Garden Vegetable Bake

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By Betty Crocker Kitchens
Updated Dec 20, 2007
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Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.

Garden Vegetable Bake

  • Prep Time 15 min
  • Total 55 min
  • Servings 6
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  • Step 
    3
    Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Nutrition

140 Calories
2 1/2g Total Fat
7g Protein
23g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
570mg
24%
Potassium
270mg
8%
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.

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