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Colorful Vegetable Bake

 Colorful Vegetable Bake
"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.
12 ServingsPrep: 10 min. Bake: 55 min. + standing

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 Facts: 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,

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Colorful Vegetable Bake (continued)

Nutritional Facts: 15 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.