Lunch

Garden Vegetable Bake is for Lunch.

Garden Vegetable Bake takes 15 minutes to prepare.

Garden Vegetable Bake takes 55 minutes to cook.

Garden Vegetable Bake makes 6 servings.

The ingredients for Garden Vegetable Bake are:

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

Here is how you make Garden Vegetable Bake:

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: 6Recipe submitted by SparkPeople user LADYW422.

The nutritional information for Garden Vegetable Bake is:

• 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