This cheesy Mexican-style veggie bake attracts attention at potlucks. (Maybe it's the way the zucchini peeps out through the layer of melted cheddar?)
What You Need
Original recipe yields 8 servings
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 cups frozen whole kernel corn, thawed
2 cups thinly sliced zucchini
1 Tbsp. chili powder
4 cups coarsely crushed baked tortilla chips
3 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Preheat oven to 375°F. Mix salsa, corn, zucchini and chili powder.
Layer 1/3 of the salsa mixture, 1/2 of the tortilla chips and 1/2 of the cottage cheese in 13x9-inch baking dish. Repeat layers. Top with remaining salsa mixture. Sprinkle with cheddar cheese.
Bake 40 minutes or until heated through.
Substitute 1-1/2 tsp. ground cumin for the 1 Tbsp. chili powder.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.