Summer Squash Bake
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Ingredients50 m servings 110 cals
Original recipe yields 8 servings
- Heat oven to 375 degrees F.
- Cook zucchini and yellow squash in large skillet sprayed with cooking spray on medium heat 5 minutes or until crisp-tender, stirring frequently. Remove from heat.
- Whisk eggs and dressing in large bowl until blended. Stir in Parmesan cheese. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
- Bake 35 to 40 minutes or until center is set and edges are lightly browned.
Per Serving: 110 calories; 7.8 g fat; 5 g carbohydrates; 5.5 g protein; 102 mg cholesterol; 307 mg sodium. Full nutrition