Sunday, August 3, 2008

Easy Garden Bake

This is a great vegetable dish. I often heat up leftovers to eat for breakfast. :)



Ingredients
1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick Reduced fat baking mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

1. Heat oven to 400ยบ. Grease 9-inch pie plate.
2. Layer zucchini, tomato, onion and cheese in pie plate.
3. Stir remaining ingredients until blended. Pour into pie plate.
4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

High Altitude (3500-6500 ft): Increase baking mix to 3/4 cup and bake time to 35-40 min.

Servings: 6
WW Points: 2 points per serving

1 Serving: 90 calories (20 calories from fat); 2 g fat (1 g saturated); 5 mg cholesterol; 440 mg sodium; 13 g carbohydrate (1 g dietary fiber); 6 g protein.

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