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Main dishes

Creamy Corn, Zucchini & Chipotle Bake

Creamy Corn, Zucchini & Chipotle Bake recipe
photo by:kraft
Bake corn and sautéed zucchini with a creamy chipotle sauce and a cheese topping for a delicious vegetable side dish.
time
prep:
25 min
total:
40 min
servings
total:
8 servings, about 1/2 cup each
Magazine Acquisition

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

Healthy Living
Save 50 calories and 6g of fat per serving by preparing with KRAFT Lite 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.
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