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Colorful Vegetable Bake Recipe

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"My sister gave me the recipe for this side dish years ago, and it's become a favorite in our household," writes Betty Brown from Buckley, Washington. Chock-full of colorful veggies, it's delicious and feeds a crowd.

This recipe is:

Diabetic Friendly

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Colorful Vegetable Bake Recipe

Prep: 10 min. Bake: 55 min. + standing

Yield: 12 Servings

10 55 65

Ingredients

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, chopped and seeded
2 to 3 cups (8 to 12 ounces) shredded cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 eggs, lightly beaten
1 cup 2% milk

Directions

Place beans and peppers in a greased 13-in. x 9-in. baking dish. Layer with tomatoes, cheese and zucchini. In a large bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables.
Bake, uncovered, at 350° for 55-60 minutes or until puffed and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Analysis: One serving (prepared with 2 cups reduced-fat cheese, reduced-fat biscuit/baking mix, 1-1/2 cups egg substitute and fat-free milk) equals 146 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.

Originally published as Colorful Vegetable Bake in Quick Cooking July/August 2001, p35

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Reviews for Colorful Vegetable Bake (1)

Colorful Vegetable Bake

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Reviewed on Mar. 24, 2010 by NJ_mommy_1

This was a good dish and we din't even add the 1/2 teaspoon of salt because of a low sodium diet. Thanks for the recipe Betty! Will be making this again!