Main dishes

Creamy Corn, Zucchini & Chipotle Bake

Creamy Corn, Zucchini & Chipotle Bake recipe

photo by:

kraft

I made this for our Girls Night and it was a hit! Keep in mind they NEVER like anything I bring and when I found myself with less than 30 min to make a meal I picked this. ...read more

posted by

SMOGIRL

on 6/13/2011

time

prep:

25 min

total:

40 min

servings

total:

8 servings, about 1/2 cup each

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What You Need

Tbsp. KRAFT Zesty Italian Dressing

1/2

cup chopped onions

slices OSCAR MAYER Bacon, chopped

zucchini, chopped

cup frozen corn

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

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

drained canned chipotle pepper in adobo sauce, finely chopped

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.