Friday, April 11, 2014

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
  • 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
  • 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]

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