Colorful Vegetable Bake Recipe
Colorful Vegetable Bake Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 10 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

3/4 cup: 146 calories, 5g fat (2g saturated fat), 11mg cholesterol, 400mg sodium, 15g carbohydrate (0g sugars, 2g fiber), 12g protein Diabetic Exchanges: 1 lean meat, 2 vegetable, 1 fat.


  1. 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.
  2. 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.
Originally published as Colorful Vegetable Bake in Quick Cooking July/August 2001, p35

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Deder100 37026
Reviewed Apr. 22, 2013

"My family really enjoyed this with a roasted chicken. I made this despite not having green beans or fresh tomatoes, I used canned tomatoes. Next time I think I'll use pepper jack cheese and mexican spiced canned tomatoes. The recipe is easily adapted for personal taste."

shirazbfs 102308
Reviewed Jul. 22, 2012

"Watery in the bottom and very little seasoning/flavour"

NJ_mommy_1 204366
Reviewed Mar. 24, 2010

"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!"

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