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Summer Squash Bake


Fresh summer squash and zucchini partner up in this cheesy bake for a successful and delicious side dish.

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Rate this recipe 4.3/5 (4 Votes)


  • 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 teaspoon each salt and pepper


Servings 8
Preparation time 10mins
Cooking time 50mins


Step 1

Heat oven to 375°F.

Heat large skillet sprayed with cooking spray on medium heat. Add zucchini and yellow squash; cook and stir 5 minutes 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 minute or until center is set and edges are lightly browned.


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

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