Menu Enter a recipe name, ingredient, keyword...

deanarrca

Summer Squash Bake

By

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

Google Ads
Rate this recipe 4.3/5 (4 Votes)

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 teaspoon each salt and pepper

Details

Servings 8
Preparation time 10mins
Cooking time 50mins

Preparation

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.

Variation:

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

You'll also love

Review this recipe

Summer Squash Slaw with Feta & Toasted Buckwheat Boston Market's Squash Casserole