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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.7
  • Total Fat: 4.1 g
  • Cholesterol: 7.3 mg
  • Sodium: 1,052.1 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.6 g

View full nutritional breakdown of Garden Vegetable Bake calories by ingredient
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Garden Vegetable Bake

Submitted by: LADYW422

Introduction

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

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

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

Number of Servings: 6

Recipe submitted by SparkPeople user LADYW422.






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