EASY GARDEN BAKE
Looking for a healthier version of an egg bake? Here you go! Fresh veggies, fat-free dairy products and Bisquick Heart Smart® mix make it work deliciously.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
- In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
GARDEN VEGETABLE BAKE
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g
GARDEN VEGETABLE CASSEROLE (MICROWAVE)
Fast, fresh and if you grow zucchini or crookneck squash, this recipe will become your favorite! Have had this recipe for years, no idea of source. Alter the seasonings to your tastes. Enjoy!
Provided by Kauaian cook
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place sliced vegetables in microwave casserole dish.
- Mix seasoned salt, thyme and basil.
- Toss with vegetables.
- Cover casserole and cook at full power 8-10 minutes.
- Sprinkle Parmesan cheese over hot vegetables.
- Cover and let melt (about 1 minute).
Nutrition Facts : Calories 41, Fat 1, SaturatedFat 0.5, Cholesterol 2.2, Sodium 46.4, Carbohydrate 6.7, Fiber 1.8, Sugar 3.7, Protein 2.7
EASY GARDEN BAKE (COOKING FOR 2)
Bisquick Heart Smart® recipe! Weekend brunch for two? Or will it be eggs for dinner in a tasty veggie-packed bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Sprinkle zucchini, tomato, onion and cheese in pan.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered about 33 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CONTADINA® GARDEN VEGETABLE PASTA BAKE
Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
- Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
- Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 45.3 g, Cholesterol 72.8 mg, Fat 12.7 g, Fiber 5.6 g, Protein 22.4 g, SaturatedFat 4.3 g, Sodium 475.9 mg, Sugar 7.4 g
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