CREAMY CORN, ZUCCHINI & CHIPOTLE BAKE

Creamy Corn, Zucchini & Chipotle Bake image

Bake corn and sautéed zucchini with a creamy chipotle sauce and a cheese topping for a delicious vegetable side dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, about 1/2 cup each

Number Of Ingredients 9

Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
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 sour cream
1 drained canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. chopped fresh cilantro

Steps:

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 lightly browned, stirring occasionally. Drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g