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Breakfast/brunch

Summer Squash Bake

This player is created by Blackwell Team for testing.
video 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
Magazine Acquisition

What You Need

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

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.
K:44803v0 :64874
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