Easy Garden Bake

I tried this recipe last night as I have a bunch of zucchini from the farmer’s market. I thought it would be a good meal for Maria and us. I knew it would make more than enough, but I love to have homemade meals for her in the freezer.

Was the recipe easy to follow?

Yes! Although I decided to increase the pan size and bisquick mixture after I already had it in the 9″ square pan.  I just wanted to make it a little more doughy/eggy for Maria.

Did the dish taste good?

It was OK. nothing to maybe write home about.  Maria didn’t eat it off her plate, but she ate an entire piece when I fed her from a fork. So I don’t think she hated it, but right now, she prefers food from a fork!

Would you make it again?

Maybe, I’ll wait and see how Maria does with the pieces that I froze.

Here’s my adapted version of the recipe:

Easy Garden Bake

1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon Italian Seasoning
1/3 cup grated Parmesan cheese
3/4 cup Bisquick Heart Smart® mix
1 1/2 cup fat-free (skim) milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
shredded mozzarella

  1. Heat oven to 400°F. Lightly spray 11″ round baking dish with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
  2. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
  3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Sprinkle with mozzarella a few minutes before it’s done cooking. Cool 5 minutes.
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