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Colorful Vegetable Bake Recipe

Colorful Vegetable Bake Recipe

"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 YIELD:12 servings

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

  • 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.

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