Easy Garden Bake

Veggie packed and flavored with Parm, this brunch bake is extra inviting!

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( 15 Ratings)

15 Ratings

5 Stars 67%

4 Stars 13%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 7 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 150
Fat 3 1/2g
Saturated Fat 1 1/2g
Sodium 640mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 640mg; 640%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 1g 1% Sugars 7g 7% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 55 min
Servings 4

Ingredients

1: cup chopped zucchini

1: large tomato, chopped (1 cup)

1: medium onion, chopped (1/2 cup)

1/3: cup grated Parmesan cheese

1/2: cup Bisquick Heart Smart® mix

1: cup fat-free (skim) milk

1/2: cup fat-free egg product or 2 eggs

1/2: teaspoon salt

1/8: teaspoon pepper

Directions

1 Heat oven to 400°F. Lightly spray 8-inch square (2-quart) glass baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
2 In medium bowl, 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. Cool 5 minutes.

Did You Know?

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Expert Tips

Calcium, from dairy foods like milk, cheese and yogurt can help build bones. Look for low-fat or part-skim varieties of cheese when you can.

Fat-free egg products are sold in the refrigerator and freezer sections of your grocery store.

For peak flavor, use veggies just picked from your garden or farmers' market.

Reviews

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1 - 3 of 7 Reviews View All

Posted 1/11/2010 1:40:05 PM REPORT ABUSE pennypatt said:

Rating:

I make this recipe at the beginning of the week and have a serving everyday for breakfast. I like to add other veggies that are in season.

Posted 1/5/2010 10:40:05 AM REPORT ABUSE rebwt said:

Rating:

This was just OK. I added some chopped peppers and a little garlic, but it was still pretty bland.

Posted 10/21/2009 11:32:05 PM REPORT ABUSE stephen.wolf@gmail.com said:

Rating:

I served this for brunch - it was really great, a big hit. I used more vegetables than it calls for plus basil. I also used doubled the eggs to make it more like an egg casserole.

1 - 3 of 7 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations.