Yellow Squash & Zucchini Bake

May 25, 2012

If you plant a summer garden, you probably have a lot of squash on hand, and if you’re like me, you’ll get tired of fixing it the same way. As much as I love fried squash, I love variety just as much! I came across this recipe in a magazine a while back and have tweaked it considerably to our liking (actually I do that with every recipe I come across). 🙂  I hope your family likes this recipe as much as mine does.

The original recipe called for 4 large eggs, but it was too quiche-like for our tastes.  It also called for a lot more Miracle Whip, so to reduce the amount of sweetness and calories, I started substituting half of the Miracle Whip for light Italian dressing or balsamic vinaigrette.

It’s a versatile recipe which you can adapt to whatever vegetables and cheese you have on hand.

Coat your pan with cooking spray or olive oil.  Slice squash and zucchini and chop onions.  Cook on medium high heat for approximately 5 minutes until crisp tender.

Whisk eggs and dressings together until smooth.  Add remaining ingredients and stir until well blended.

Add mushrooms (if desired) and saute for another minute or two.

Add squash mixture to this sauce and stir until coated.

Lightly spray a 2 quart baking dish and pour mixture into pan.  Top with cheese.  Bake at 350° for 35-40 minutes or until bubbly and edges lightly brown.

Yellow Squash & Zucchini Bake
                                 serves 6

• 2 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 small onion, chopped
• ½ cup bell pepper, chopped
• ½ cup sliced mushrooms
• 3 eggs
• ¼ cup Miracle Whip 
• ¼ cup light Italian dressing
• ¼ cup grated parmesan cheese
• 1 cup shredded cheese, divided
• ¼ tsp. each salt and black pepper

1. Spray large skillet with cooking spray; add zucchini, yellow squash and onion; cook and stir 5 minutes or until crisp-tender.
2. Combine eggs and dressings in large bowl and whisk until smooth. Stir in salt, pepper, parmesan cheese and ¼ cup shredded cheese.
3. Add zucchini mixture; mix lightly. Spoon into a 2 quart baking dish.  Top with remaining ¾ cup shredded cheese.
4. Bake at 350° for 35-40 minutes or until center is set and edges are lightly browned.

I mentioned at the beginning this recipe can be changed any number of ways by adding jalapenos to give it a spicy kick or substituting the Miracle Whip for ranch dressing or balsamic vinaigrette for the Italian dressing.

Feel free to share your special way of making this fantastic summer dish.

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