Creamy Corn, Zucchini & Chipotle Bake recipe

what you need

2
Tbsp.  KRAFT Zesty Italian Dressing
1/2
cup  chopped onions
4
slices  OSCAR MAYER Bacon, chopped
4
 zucchini, chopped
1
cup  frozen corn
1
pkg.  (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1/2
cup  BREAKSTONE’S or KNUDSEN Sour Cream
1
 drained canned chipotle pepper in adobo sauce, finely chopped
2
Tbsp.   chopped fresh cilantro

make it

HEAT oven to 350°F.

HEAT dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.

SPOON into 2-qt. baking dish; top with remaining cheese.

BAKE 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

kraft kitchens tips

SUBSTITUTE
Substitute chayotes for the zucchini. For softer chayotes, increase cooking time to 20 min. or until of desired doneness, adding a little water, if necessary.
MAKE AHEAD
Recipe can be assembled ahead of time. Refrigerate until ready to bake.
HEALTHY LIVING
Save 30 calories and 5g of fat per serving by preparing with KRAFT Light Zesty Italian Dressing, KRAFT 2% Milk Reduced Fat Monterey Jack Cheese and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
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