Easy Garden Vegetable Bake for Two
Lightly spiced vegetable bake with zucchini, tomato, and onion bound with a cheesy egg custard. Quick weeknight dinner that comes together in one dish, ready in under an hour from oven to table.
Ingredients
- 1 small zucchini, chopped (1/2 cup)
- 1 large tomato, chopped (1 cup)red bell pepper1:1slight_sweetness
removes acidity
- 1 small onion, chopped (1/4 cup)
- ⅓ cup grated Parmesan cheese
- ¼ cup Bisquick Heart Smart® mixall-purpose flour1:1neutral_swapadds gluten
binds custard similarly
- ½ cup fat-free (skim) milk
- ½ cup fat-free egg product or 2 eggs, beatenwhole eggs1/2 cup product = 2 eggsnutrition_change
equivalent binding power
- ¼ teaspoon salt
- Dash pepper
Instructions
- 1
Heat oven to 400°F and lightly spray a 9x5-inch loaf dish with cooking spray.
- 2
Sprinkle chopped zucchini, tomato, onion, and Parmesan cheese into the prepared dish.
- 3
In a medium bowl, stir together the remaining ingredients with a fork or whisk until blended.
- 4
Pour the egg mixture over the vegetables and cheese.
- 5
Bake 30 to 35 minutes or until a knife inserted in the center comes out clean.
- 6
Let stand 5 minutes before serving.
Tips
Use fresh vegetables at peak ripeness for best flavor and texture.
If using whole eggs instead of egg product, ensure they are fully beaten before stirring with other ingredients.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350°F until warmed through.
Assemble vegetables and cheese in dish up to 4 hours ahead. Prepare egg mixture separately and combine just before baking.
Serve warm directly from the baking dish or transfer to a serving platter. Pairs well with a side salad or crusty bread.
Common Mistakes
Do not overmix the egg mixture to avoid incorporating excess air, which can cause the custard to puff and collapse unevenly.
Do not skip the 5-minute rest period to avoid a custard that is still hot and fragile; it sets during resting.
Substitutions
equivalent binding power
binds custard similarly
creamier texture