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Zucchini Egg Bake


  • 2 small zucchini, thinly sliced
  • 1 small yellow summer squash, thinly sliced
  • 4 eggs or egg substitute
  • 1/2 cup MIRACLE WHIP Dressing
  • 1/3 cup 100% Grated Parmesan Cheese
  • 1 cup Finely Shredded Italian Style Five Cheese Blend
  • 1 small onion, chopped
  • 1/2 of a medium green pepper, chopped
  • 1/4 tsp. each: salt and black pepper


  1. Preheat oven to 375°F.
  2. Spray nonstick skillet with cooking spray; heat on medium heat.
  3. Add zucchini and summer squash; cook and stir 5 min. or until crisp-tender.
  4. Beat eggs and dressing in large bowl with wire whisk until well blended.
  5. Stir in Parmesan cheese.
  6. Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8-inch square baking dish.
  7. Bake 35 to 40 min. or until center is set and edges are lightly browned.




Savory Scrambled Eggs


  • 2 Tbsp. margarine
  • 8 eggs or egg substitute
  • 1/3 cup milk
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
  • ½ tsp onion powder


  1. Melt margarine in large skillet on low heat.
  2. Meanwhile, beat eggs, milk and seasonings with wire whisk until well blended.
  3. Add to skillet.
  4. Cook until eggs begin to set, stirring occasionally.
  5. Add cream cheese; continue cooking until cream cheese is melted and egg mixture is completely set, stirring occasionally.
  6. Serve with toast slices, if desired.

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