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Creamy Corn, Zucchini & Chipotle Bake

  • 8servings
  • 40minutes
  • 200calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp. KRAFT Zesty Italian Dressing

  2. 1/2 cup chopped onion s

  3. 4 slices OSCAR MAYER Bacon , chopped

  4. 4 zucchini , chopped

  5. 1 cup frozen corn

  6. 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA , divided

  7. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  8. 1 drained canned chipotle pepper in adobo sauce , finely chopped

  9. 2 Tbsp. chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. 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.

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

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

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