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rpanzano

Creamy Corn, Zucchini & Chipotle Bake

By

Make Ahead

Recipe can be assembled ahead of time. Refrigerate up to 4 hours before baking as directed.

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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