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Summer Squash Bake

50 Min(s)
10 Min(s) Prep
40 Min(s) Cook
Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Our step-by-step video makes prep a breeze, so you can soon get back to enjoying your summer evening.
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 egg s
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 pepper s
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
150
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 410mg
18%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 3g
6%
Protein 9g
18%
Vitamin A
8%
Vitamin C
15%
Calcium
20%
Iron
4%
* 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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