Garden Vegetable Bake
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Ingredient
- 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
Direction
- 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.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
