1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 drained canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. chopped fresh cilantro
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Let's 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.
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.
Recipe can be assembled ahead of time. Refrigerate until ready to bake.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1/2 cup each
* 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.