Pan-Roasted Zucchini with Corn & Chipotle Peppers recipe

what you need

2
Tbsp.  KRAFT Zesty Italian Dressing
1/2
cup  chopped onions
4
medium  zucchini, chopped (about 5 cups)
1
cup  frozen corn
1
 chipotle pepper in adobo sauce, finely chopped
1/2
cup  BREAKSTONE’S or KNUDSEN Sour Cream
2
Tbsp.  KRAFT Grated Parmesan Cheese
2
Tbsp.   chopped cilantro

make it

 

HEAT dressing in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Add zucchini, corn and peppers; cook 3 min., stirring occasionally.

REDUCE heat to low; cover. Cook 7 min. or until zucchini is tender. Remove from heat.

ADD sour cream and cheese; mix well. Sprinkle with the cilantro just before serving.

kraft kitchens tips

SUBSTITUTE
Prepare as directed, substituting chayotes for the zucchini. For softer chayotes, increase cooking time to at least 20 min., adding a little water, if necessary.
COOKING KNOW-HOW
Sour cream can help round out the flavor and add creaminess to your favorite dishes. Be sure to add the sour cream at the end of the cooking time to prevent it from curdling.
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