Monday, July 5, 2010

Got Leftover Grilled Veggies?

As I was looking at my kitchen counter this morning....I noticed that we are being taken over by the tomatoes and zucchini here (no complaints, really) AND the fact that we have leftovers of summer grilling in the fridge as well.

I used this recipe before with great success. So whether you use fresh veggies, leftover grilled ones or a combo of each (as I did), this is a great brunch, lunch, snack or side dish. Give it a try?

(Leftover?) Garden Veggie Bake
adapted from

1 cup grated FRESH Parmesan or Romano cheese
1 cup chopped zucchini (either leftover grilled or parcooked)* see note
1/2 cup corn kernels(mine was leftover roasted with onion from the grill)
1 medium tomato, chopped (1 or 1/2 cup)
1/2 cup sauteed mushrooms, chopped
1 medium onion, chopped (1/2 cup) (omitted since onions were in the mushrooms and corn)
3/4 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk (I used FF evaporated milk)
1/2 cup fat-free egg product or 4 egg whites
1/2 teaspoon salt (I used Paula Deen's House seasoning, love it!)
1/4 teaspoon pepper

1. Heat oven to 375°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, mushrooms and onion. I sprinkled more 1/2 cup more cheese in between the veggie layers as well.
2. In small bowl, the baking mix, milk, eggs and seasonings until blended. Pour over vegetables and top with remaining 1/4 cup cheese over vegetables.
3. Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Cook's Notes:
  • The corn, mushrooms and tomatoes were great! Even though the zucchini was cut in small pieces, they still were a bit 'firm'. If you look at the pic above, notice the one cube on the left side and you can SEE the line of cooked versus 'less cooked'. Don't get me wrong, the zucchini wasn't CRUNCHY or hard. But if you like your zucchini tender crisp then follow the recipe as listed. I know that when I reheat this, it will be perfect.
  • I think fresh, raw onion would be not only crunchy but heavy in onion taste, if you are into it.
  • Mellowing out or making the zucchini and/or onion softer could be done easily in the microwave cooking it for a minute or two until both are 'not so raw'.



We Are Not Martha said...

This is the PERFECT way to get in lots of vegetables! It looks delicious and pretty healthy too. And perfectly summery :)


Susan Parran said...

Oh this looks divine!! And best of all- I can make without having to swap-in a meat alternative. The zucchini-onion combination is one of my favs. I use Bisquix Heart Smart, too. Can't taste a difference from the original. Thanks for the recipe, Jenny!

How To Eat A Cupcake said...

Have you tried Paula's "silly salt?" LOVE IT! We sprinkle it over grilled zucchini!