Easy Garden Bake Recipes

Steps:

• Heat oven to 400°F. Lightly spray 9x5-inch (1 1/2-quart) glass loaf dish with cooking spray. Sprinkle zucchini, tomato, onion and cheese in dish.
• In medium bowl, stir remaining ingredients with fork or whisk until blended. Pour over vegetables and cheese.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Steps:

• Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Sprinkle zucchini, tomato, onion and cheese in pan.
• In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered about 33 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
• In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
• Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

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.

Steps:

• Heat oven to 400°F.
• Grease a 9-inch pie plate.
• Layer zucchini tomatoes onion and cheese in pie plate.
• Stir remaining ingredients until blended.
• Pour into pie plate.
• Bake 35 minutes or until knife inserted in the centre comes out clean.
• Cool 5 minutes.