Zucchini and Summer Squash CasserolePrint Recipe
- 30 minutes Prep | 30-40 minutes Cooking
1. Preheat oven to 350°F.
2. Spray a large pie plate with nonstick cooking spray.
3. Slice the zucchini and summer squash in ¼-inch slices.
4. In a medium bowl, whisk Duke’s, eggs, Parmesan, garlic powder, and pepper.
5. Add the sliced zucchini and squash and toss to coat evenly.
6. Pour mixture into the prepared dish and bake for 30 to 40 minutes until most of the liquid has been absorbed.