Best 3 Garden Vegetable Bake Recipes
Welcome to a culinary journey into the heart of summer's bounty with our Garden Vegetable Bake extravaganza! This delightful collection of recipes celebrates the freshest, most vibrant produce at the peak of its season. From the tender sweetness of zucchini and bell peppers to the earthy notes of mushrooms and spinach, each veggie brings a unique symphony of flavors to the table.
As a star attraction, our classic Garden Vegetable Bake captivates taste buds with its medley of zucchini, tomatoes, and cheese, baked to golden perfection. Craving something with a Mediterranean twist? Look no further than our vibrant Greek-Style Vegetable Bake, where layers of eggplant, zucchini, and feta cheese dance together in a flavorful embrace.
For a lighter option, our Healthy Vegetable Bake steals the show with its colorful array of broccoli, carrots, and bell peppers, all tossed in a zesty lemon-herb dressing. And for a hearty twist, our hearty Cheesy Zucchini Casserole beckons with a creamy blend of zucchini, corn, and three types of cheese, creating a savory masterpiece that's sure to satisfy.
So gather your freshest vegetables, preheat your oven, and prepare to embark on a culinary adventure like no other. Our Garden Vegetable Bake extravaganza awaits, promising a feast for your senses and a celebration of nature's bounty. Let's get cooking!
GARDEN VEGETABLE BAKE
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g
GARDEN VEGETABLE BAKE
With every spoonful of this vegetable bake, I drift back to a simpler time in my mom's garden. We weren't allowed in it unless she was with us, filling her basket with ripe tomatoes, pea pods, carrots, green onions and herbs. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended., Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 35g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 829mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 21g protein.
GARDEN VEGETABLE BAKE
Fat-free and reduced-fat ingredients plus lots of veggies invite a second look at an easy egg bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 5 g, TransFat 0 g
Tips:
- Choose fresh, seasonal vegetables: This will ensure that your bake is packed with flavor and nutrients.
- Use a variety of vegetables: This will add color, texture, and flavor to your dish.
- Roast the vegetables before baking: This will caramelize the vegetables and bring out their natural sweetness.
- Use a flavorful sauce or marinade: This will help to enhance the flavor of the vegetables.
- Bake the vegetables until they are tender: This will ensure that they are cooked through and easy to eat.
- Serve the bake with a side of your favorite protein: This will make a complete and satisfying meal.
Conclusion:
Garden Vegetable Bake is a delicious and easy-to-make dish that is perfect for a summer meal. It is packed with fresh, seasonal vegetables and is a great way to get your daily dose of fruits and vegetables. The bake can be served as a main course or a side dish, and it is sure to please everyone at the table. So next time you have a bountiful harvest of vegetables, be sure to try this recipe!
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