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Low Fat Garden Vegetable Bake (With Bisquick)

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“I got this healthy and very low fat recipe from the Betty Crocker website. You can play around with the recipe depending on your preferences (or what you have on hand). You can use 1 cup of sweet peas, chopped broccoli or 1-inch asparagus pieces for the zucchini.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 cup grated reduced-fat parmesan cheese, topping
  • 1 cup chopped zucchini
  • 23 cup sweet whole kernel corn
  • 1 small tomatoes, chopped (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 34 cup Bisquick Heart Smart mix
  • 1 cup nonfat milk (skim)
  • 12 cup fat-free liquid egg product or 4 egg whites
  • 12 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Heat oven to 400°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
  2. In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  3. Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. [High Altitude (3500-6500 ft): Increase Bisquick Heart Smart® mix to 1 cup. Bake 35 to 38 minutes.].

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