Cook a summer skillet favorite with Chipotle Pan-Roasted Zucchini. Our Chipotle Pan-Roasted Zucchini includes corn, sour cream, Parmesan and cilantro.
What You Need
Original recipe yields 8 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped onions
4 zucchini, chopped (about 5 cups)
1 cup frozen corn
1 canned chipotle pepper in adobo sauce, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 2 min. or until crisp-tender. Add zucchini, corn and peppers; cook 3 min., stirring occasionally.
Cover; cook on low heat 7 min. or until zucchini is tender. Remove from heat.
Add sour cream and cheese; mix well. Sprinkle with cilantro.
Substitute chayotes for the zucchini. For softer chayotes, increase cooking time to 20 min. or until chayotes are tender, adding small amount of water if necessary to prevent chayotes from drying out.
In addition to adding tart flavor to your favorite dish, sour cream also adds a creamy consistency to the sauce. Be sure to add the sour cream at the end of the cooking time to prevent it from curdling.
This spicy low-sodium vegetable side dish is a good source of vitamin C, thanks to the zucchini.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* 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.