Ingredients
Scale
- 1 tbsp vegetable oil (15 mL)
- 3 medium carrots, sliced
- 1 medium onion, halved lengthwise and sliced
- 1 medium zucchini, halved
- 1 cup frozen whole kernel corn (250 mL)
- 1 can beans with pork and tomato sauce (14 oz./398 mL)
- 1 cup stewed tomatoes (250 mL)
- 1/2 tsp dried basil leaves (2 mL)
- 1/2 tsp dried oregano leaves (2 mL)
- 1/4 tsp salt (1 mL)
- 1 1/4 cup biscuit mix (300 mL)
- 1/4 cup grated Parmesan cheese (50 mL)
- 1/3 cup milk (75 mL)
Instructions
In saucepan, heat oil over medium heat. Saute carrots and onions until tender, about 5 minutes. Stir in zucchini, corn, beans, stewed tomatoes, basil. oregano and salt. Heat though. Pour into greased shallow 1 1/2 quart (1.5 L) baking dish.
Parmesan Biscuits:
Combine biscuit mix and cheese. With fork, stir in milk forming a stiff dough. Drop by spoon onto vegetable mixture just before baking.
Bake at 400°F (200°C) for 12 to 15 minutes or until lightly browned.
Nutrition
- Calories: 293
- Sugar: 13.3 g
- Sodium: 837 mg
- Fat: 8.9 g
- Carbohydrates: 45.1
- Fiber: 7.6 g
- Protein: 10.4 g
- Cholesterol: 5 mg
Keywords: Vegetable Stew, Bean and Vegetable Stew, Vegetable Stew with Biscuits