Garden Vegetable Casserole
½ cup grated Parmesan cheese
1 cup chopped zucchini
2/3 cup whole kernel corn
½ cup chopped tomatoes
½ cup chopped onion
¾ cup Reduced fat biscuit/baking mix
1 cup milk
4 egg whites or ½ cup egg product
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 degrees. Spray 8×8 inch baking dish with non-stick spray. Sprinkle ¼ cup of cheese into dish. Top with zucchini, corn, tomato and onion. Sprinkle with remaining cheese. In a separate bowl, combine baking mix, milk, eggs, salt and pepper. Pour batter over vegetables. Bake for 30-35 minutes or until knife inserted comes out clean. Let stand about 5 minutes until serving. Makes 6 servings.
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