Colorful Vegetable Bake Recipe

3.5 3 3
Colorful Vegetable Bake Recipe
Colorful Vegetable Bake Recipe photo by Taste of Home
Publisher Photo

Colorful Vegetable Bake Recipe

Read Reviews
3.5 3 3
Publisher Photo
"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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Colorful Vegetable Bake in Quick Cooking July/August 2001, p35

Nutritional Facts

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

  • 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
  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 User ID: 6843736 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."

MY REVIEW
shirazbfs User ID: 4507722 102308
Reviewed Jul. 22, 2012

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

MY REVIEW
NJ_mommy_1 User ID: 3034114 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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