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Colorful Vegetable Bake

By: Betty Brown

"'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."

Rate/Review | Read Reviews (11)

Prep Time:
10 Min

Cook Time:
55 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

3 cups frozen cut green beans, thawed and drained
2 medium green peppers, chopped
6 plum tomatoes, seeded and chopped
2 cups shredded Cheddar cheese
3 cups chopped zucchini
1 cup biscuit/baking mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
6 eggs
1 cup milk

Directions

Place beans and peppers in a greased 13-in. x 9-in. x 2-in. baking dish. Top with tomatoes, cheese and zucchini. In a bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables.
Bake, uncovered, at 350 degrees F for 55-60 minutes or until puffed and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Footnotes

Nutritional Analysis: 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.