Cheesy Chipotle, Corn and Zucchini Casserole

By Texaschef11

Ingredients

• 3 Tbsp Basil Parmesan Vinaigrette dressing
• 1 medium onion, chopped
• 8 slices bacon, chopped
• 3 medium zucchini, chopped (about 5 Cups)
• 1 C frozen corn, thawed (I use sweet corn)
• 1 to 2 C pizzeria 4 cheese blend (mozzarella, provolone, romano and parmesan)
• 1/2 C sour cream
• 4 Chipotles in adobo, chopped (start with 1, remember this is the heat aspect)

Preparation

Step 1

1. Preheat your oven to 350

2. Heat the dressing in a large skillet over medium-high heat

3. Add onions and bacon; cook, stirring occasionally for about 5 minutes or until the onions are just beginning to soften and you want to dive in because the smell of bacon and onions together is too tempting.

4. Stir in zucchini and cook about 10 minutes, or until the zucchini is lightly browned. Stir the mixture occasionally to ensure even browning.

5. Remove from heat; add corn, 1 C cheese, sour cream and chipotles. Mix well.

6. Spoon into 2 to 2 1/2 Qt baking dish. Top with 1 C cheese and bake about 15 minutes or until the cheese on top is all melty and gooey.