Main dishes

Pan-Roasted Zucchini with Corn & Chipotle Peppers

Pan-Roasted Zucchini with Corn & Chipotle Peppers recipe

photo by:kraft

This one's destined to be your new summer favorite: Zucchini, corn and peppers skillet cooked 'til tender and finished with sour cream, Parm and cilantro.

time

prep:

10 min

total:

25 min

servings

total:

8 servings, 1/2 cup each

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What You Need

Tbsp. KRAFT Zesty Italian Dressing

1/2

cup chopped onions

medium zucchini, chopped (about 5 cups)

cup frozen corn

chipotle pepper in adobo sauce, finely chopped

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. KRAFT Grated Parmesan Cheese

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.