Chipotle Pan-Roasted Zucchini

Ingredients

• 1  chipotle pepper in adobo sauce canned finely chopped
• 0.5 cup knudsen cream sour
• 2 Tbsp cilantro leaves fresh chopped
• 1 cup regular corn frozen
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 0.5 cup onions chopped
• 2 Tbsp parmesan cheese grated kraft
• 5 cups zucchini chopped

Equipment

• frying pan

Directions

1. Heat dressing in large skillet on medium-high heat.
2. Add onions; cook and stir 2 min. or until crisp-tender.
3. Add zucchini, corn and peppers; cook 3 min., stirring occasionally.
4. Cover; cook on low heat 7 min. or until zucchini is tender.
5. Remove from heat.
6. Add sour cream and cheese; mix well.
7. Sprinkle with cilantro.