Low Fat Garden Vegetable Bake with Bisquick
Brighten up mealtime with this wholesome and satisfying Low Fat Garden Vegetable Bake with Bisquick, a nutrient-packed dish that’s both light and flavorful. Bursting with vibrant veggies like zucchini, broccoli, and red bell pepper, this recipe features layers of garden-fresh goodness complemented by a sprinkle of reduced-fat cheddar cheese. The magic lies in the Bisquick batter, blended with skim milk and egg whites, which creates a fluffy, golden crust infused with garlic, onion powder, and Italian seasoning. Ready in under an hour, this versatile bake is perfect as a low-calorie main dish or a hearty side. Serve it warm for a comforting, guilt-free meal that’s packed with flavor and healthy ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium, chopped Zucchini
- 1 medium, chopped Yellow squash
- 1 medium, diced Red bell pepper
- 1.5 cups Broccoli florets
- 1 large, grated Carrot
- 3 chopped Green onion (scallions)
- 1 cup Shredded reduced-fat cheddar cheese
- 1 cup Bisquick mix
- 1 cup Skim milk
- 3 large Egg whites
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly coat a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine the chopped zucchini, yellow squash, red bell pepper, broccoli, grated carrot, and green onion.
Spread the mixed vegetables evenly across the prepared baking dish.
Sprinkle the shredded reduced-fat cheddar cheese over the vegetables.
In another bowl, whisk together the Bisquick mix, skim milk, egg whites, garlic powder, onion powder, dried Italian seasoning, salt, and black pepper until well combined and smooth.
Pour the Bisquick batter evenly over the vegetable and cheese mixture in the baking dish.
Use a spatula to gently press down the batter to ensure it evenly covers and incorporates into the vegetables.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Serve warm and enjoy your Low Fat Garden Vegetable Bake!
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 7480 mg | 325% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 63.8 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1718 mg | 132% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
