Main dishes

Creamy Corn, Zucchini & Chipotle Bake

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Creamy Corn, Zucchini & Chipotle Bake recipe

photo by:kraft

Zucchini and corn are baked in a smoky cream sauce with a melty cheese topping for a delicious side dish.

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

Healthy Living

Save 50 calories and 6g of fat per serving by preparing with KRAFT Light Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and 1 pkg. (7 oz.) KRAFT 2% Milk Reduced Fat Monterey Jack Cheese.

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 up to 4 hours before baking as directed.