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Summer Squash Bake

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Rate this recipe 4.4/5 (32 Votes)
Summer Squash Bake 1 Picture

Ingredients

  • 2 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 4 eggs
  • 1/2 cup MIRACLE WHIP Dressing
  • 1/3 cup KRAFT Grated Parmesan Cheese
  • 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
  • 1 small onion, chopped
  • 1/2 cup chopped green peppers
  • 1/4 tsp. each salt and black pepper

Details

Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

Variation

Prepare using MIRACLE WHIP Light Dressing, KRAFT Reduced Fat Parmesan Style Grated Topping and KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.

HEAT oven to 375°F.

HEAT large skillet sprayed with cooking spray on medium heat. Add zucchini and yellow squash; cook and stir 5 min. or until crisp-tender.

BEAT eggs and dressing in large bowl with whisk until well blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.

BAKE 35 to 40 min. or until center is set and edges are lightly browned.

























































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