Garden Vegetable Bake

Prep Time:15 Mins | Total Time:55 Mins | Makes:6

½ cup (125 mL) grated Parmesan cheese

1 cup (250 mL) chopped zucchini

2/3 cup (150 mL) Green Giant* Niblets* Whole Kernel Corn or Green Giant* Peaches & Cream Whole Kernel Corn (canned or frozen)

1 small tomato (about ½ cup/125 mL)

1 medium onion, (about ½ cup/125 mL)

¾ cup (175 mL) Bisquick* mix

1 cup (250 mL) milk

2 eggs

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

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.
In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Frozen Niblets* Whole Kernel Corn

Substitution: Use either 1 cup sweet peas, chopped broccoli or 1-inch asparagus pieces for the zucchini. Variation: For Garden Chicken Bake, add two 5-ounce cans of chunk chicken, drained, or 1 cup cut-up cooked chicken with the vegetables.