Garden Vegetable Casserole

With summer here I just can't get enough of the amazing vegetables that are coming into season. This recipe really calls for the vegetables from your garden in the fall. But I couldn't help but make it at the beginning of the summer. :] I got the original recipe last year and I can't find it anywhere. I thought I got it off Studio 5 on ksl.com. But I can't find it there. Just know that I didn't make it all up on my own, just changed it a little here and there.

Garden Vegetable Casserole

Ingredients

1/2 cup grated Parmesan cheese

1 cup chopped zucchini

1/3 cup whole kernel corn or chopped crookneck squash

1/2 cup chopped onion

1/2 cup diced Roma tomatoes

1 cup whole wheat pancake mix

1/2 cup rice milk

4 egg whites

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat oven to 400*F. Spray 8x8 inch baking dish with non-stick cooking spray. Sprinkle 1/4 cup of cheese into dish covering bottom. Top with zucchini, corn or squash, tomato and onion. Sprinkle with remaining cheese. In a separate bowl, combine pancake mix, rice 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 before serving.

For Low Gluten

only change out flour to:

1 1/4 cup LG flour mix

and add:

1/8 teaspoon xanthan gum

everything else is the same