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  • Pan-Roasted Zucchini with Corn & Chipotle Peppers

Pan-Roasted Zucchini with Corn & Chipotle Peppers

Prep Time
Total Time

8 servings, 1/2 cup each

This one's destined to be a summer skillet favorite: Pan-roasted zucchini, corn and chipotle peppers are finished with sour cream, Parmesan and cilantro.

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What You Need

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Make It

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  • 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.
  • Cover; cook on low heat 7 min. or until zucchini is tender. Remove from heat.
  • Add sour cream and cheese; mix well. Sprinkle with cilantro.


Substitute chayotes for the zucchini. For softer chayotes, increase cooking time to 20 min. or until chayotes are tender, adding small amount of water if necessary to prevent chayotes from drying out.

Cooking Know-How

In addition to adding tart flavor to your favorite dish, sour cream also adds a creamy consistency to the sauce. Be sure to add the sour cream at the end of the cooking time to prevent it from curdling.


  • 8 servings, 1/2 cup each

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1 Fat

Nutrition Bonus

This spicy low-sodium vegetable side dish is a good source of vitamin C, thanks to the zucchini.

Nutritional Information

Serving Size 8 servings, 1/2 cup each
Calories 80
Total fat 4.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 95mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 4g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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