Zucchini & Spinach Bake

• 2 yellow zucchini, thinly sliced
• 1 green zucchini, thinly sliced
• 3 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1 whole egg
• 2 egg whites
• 1 cup skim milk
• 1-1/2 tsp. Italian seasoning
• 3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 2 cups tightly packed baby spinach leaves, chopped

1. Heat oven to 400 degrees F.
2. Toss zucchini with dressing; place in 2-L casserole dish.
3. Bake 12 min.
4. Meanwhile, beat next 4 ingredients in medium bowl with whisk until blended.
5. Stir in 1/2 cup cheese.
6. Add spinach to zucchini mixture; mix lightly.
7. Pour egg mixture over ingredients in casserole dish.
8. Bake 30 to 35 min.
9. or until centre is set.
10. Top with remaining cheese; bake 5 min.
11. or until melted.
12. Let stand 5 min.
13. before serving.

yellow zucchini, green zucchini, tomato, egg, egg whites, milk, italian seasoning, mozzarella cheese, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/zucchini-spinach-bake-132751.aspx (may not work)