Creamy Corn, Zucchini & Chipotle Bake

Ingredients

• 4 slices oscar mayer bacon cut into 1-inch pieces
• 8 oz four cheese shredded with a touch of philadelphia, divided mexican style kraft
• 1  chipotle pepper in adobo sauce canned drained 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
• 4  zucchini chopped

Equipment

• frying pan
• oven

Directions

1. Heat oven to 350F.
2. Heat dressing in large skillet on medium-high heat.
3. 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.
4. Drain.
5. Add corn, 1 cup cheese, sour cream and peppers; mix well.
6. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
7. Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir.
8. Sprinkle with cilantro.