Summer Squash Bake
50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
Get a taste of summer with this Summer Squash Bake. Fresh zucchini and yellow squash team up in this super easy and super cheesy Summer Squash Bake.
What You Need
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8 servings
Original recipe yields 8 servings
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1 small onion, chopped
1/2 cup chopped green peppers
1/4 tsp. each salt and black pepper
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Heat oven to 375°F.
2
Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat.
3
Whisk eggs and dressing in large bowl until blended. Stir in Parmesan. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
4
Bake 35 to 40 min. or until center is set and edges are lightly browned.
Kitchen Tips
Tip 1
Variation
Prepare using MIRACLE WHIP Light Dressing, KRAFT Reduced Fat Parmesan Style Grated Topping, and KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 380mg
17%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 3g
6%
Protein 9g
18%
Vitamin A
4%
Vitamin C
15%
Calcium
15%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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