Easy Garden Bake

This is another one of my favorite brunch casseroles and it is perfect for those times you have a bunch of different vegetables and want to throw together something satisfying and balanced in no time at all. It can easily be an easy lunch or dinner with a salad, as well. 

Makes 6 servings

Ingredients:

• 1 cup chopped zucchini (about 1 smaller)- you can always add more
• 1 large tomato, chopped- about 1 cup, or may use chopped cherry or grape tomatoes
• 1 medium - large onion, chopped
• 1/3 cup grated Parmesan cheese
• 1/2 cup baking mix of choice
• 1 cup milk
• 1/2 tsp salt (may use a seasoned salt)
• 1/4 tsp pepper
• 1 tsp Italian seasoning blend, crushed in palm of hand (or 1/2- 3/4 tsp oregano, crushed)
• 2 eggs
• cheese of choice for topping - I like Monterey Jack, Cheddar and Mozzarella  
• green onion and parsley or cilantro for garnish

Directions:

• Preheat oven to 400 degrees F. Lightly grease square baking dish- 8x8 or 9 inch pie plate (I doubled everything and put in 13x9 inch pan because I like leftovers!). 
• Sprinkle chopped vegetables and parmesan cheese evenly over baking dish. 
• Stir baking mix, milk, salt, pepper, seasoning and eggs together and pour over top of the vegetables and cheese.
• Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Remove to wire rack and sprinkle with cheese for topping. Cool 5 minutes and then garnish with fresh chopped parsley or cilantro and sliced green onions, if desired. 

*This is also wonderful with 1 cup cooked chicken or sausage added in with vegetables when assembling the casserole.

[Adapted from Bisquick Breakfast and Brunches recipe booklet, 1999]