Summer Squash Bake

photo by:kraft

Fresh zucchini and yellow squash are the base of this cheesy, eggy bake. Our step-by-step video makes prep a breeze, so you can get back to savoring your summer evening.

time

prep:

10 min

total:

50 min

servings

total:

8 servings

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What You Need

small zucchini, thinly sliced

small yellow squash, thinly sliced

eggs

1/2

cup MIRACLE WHIP Dressing

1/3

cup KRAFT Grated Parmesan Cheese

cup KRAFT Finely Shredded Italian* Five Cheese Blend

small onion, chopped

1/2

cup chopped green peppers

1/4

tsp. each salt and black pepper

Make It

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Variation

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

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Irigoyen01

posted:10/24/2008

Quick, Easy, Nutritious!

bengland

posted:8/1/2008

It was delicious! Everyone in my house loved it, and I have picky eaters! I would say if you don't like eggs, you might not like this recipe.

prank654

posted:6/4/2008

this was incredibly easy and delicious

a cook

posted:8/27/2007

This turned out more like a quiche than I expected (but should have given the number of eggs). The family really liked it however.

a cook

posted:2/15/2007

I liked it because it's fairly good for you, but it was a little too sweet for my taste. Next time, I'd try less mayo.

tigerlily_rlr

posted:10/15/2006

I don't care for green peppers so I omitted them. I used 3 eggs instead of 4, and added 1/3 cup Kraft Light Done Right House Italian dressing for some extra flavor. It turned out really well except I would probaby use only 1/3 cup Miracle Whip (instead of 1/2 cup) next time because the flavor of the Miracle Whip was a little too strong for my taste.

a cook

posted:7/23/2006

Very tasty. I like the color combination with the zucchini and yellow squash.

bigmommakristy

posted:7/19/2006

I LOVED IT. MY KIDS LOVED IT. WILL CERTAINLY MAKE IT AGAIN. THIS A GOOD WAY TO GET KIDS TO EAT VEGGIES THAT THEY THINK THAT THEY DON'T LIKE. I ALSO MIXED ABOUT 1/2 PKG OF POWDER RANCH DRESSING MIX IN THE MIRICLE WHIP. MADE IT EVEN TASTIER I THOUGHT. I ALSO SUBSITUTED THINLY SLICED EGGPLANT FOR THE ZUCCINI BECAUSE I DIDN'T HAVE ANY AND IT WAS JUST AS GOOD.

sweetcaroline5

posted:7/6/2006

Nice light supper... I ate this with a few slices of raw tomato, but would probably also be good with tomato baked right in.

1posie

posted:4/22/2006

great recipe. i shared this with friends at work and they all wanted recipe. easy to make great taste.