Box Tops for Education

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Recipe Details
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Prep Time:

15 min

Start to Finish:

55 min

Makes:

6 servings

Garden Vegetable Bake

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

Ingredients

  • ½ 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)
  • ¾ cup Bisquick Heart Smart® mix
  • 1 cup fat-free (skim) milk
  • ½ cup fat-free egg product or 4 egg whites
  • ½ teaspoon salt
  • ¼ teaspoon pepper

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.

Nutritional Information

  • 1 Serving :
    • Calories : 140 (Calories from Fat: 20)
    • Total Fat : 2½g (Saturated Fat: 0½g, Trans Fat: 0g)
    • Cholesterol : 0mg
    • Sodium : 570mg
    • Total Carbohydrate : 23g (Dietary Fiber: 1g, Sugars: 5g)
    • Protein : 7g
  • Percent Daily Value* :
    • Vitamin A (%DV) : 8%
    • Vitamin C (%DV) : 6%
    • Calcium : 15%
    • Iron (%DV) : 8%
  • Exchanges :
    • Starch : 1½
    • Other Carbohydrate : 0
    • Vegetable : 0
    • Fat : 0½
  • Carbohydrate Choices :  1.5
* Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tip:

Substitution

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

Variation

For Garden Chicken Bake, add two 5-ounce cans of chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.