Oven-Roasted Pumpkin and Zucchini

• 4 cups pumpkin slices (1/2 inch thick)
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/2 cup plain nonfat Greek-style yogurt
• 1 tsp. lemon zest
• 1/4 tsp. minced garlic
• 2 zucchini, cut lengthwise in half, then crosswise into 2-inch-thick slices

1. Heat oven to 425 degrees F.
2. Toss pumpkin with 3 Tbsp.
3. dressing; spread onto parchment-covered rimmed baking sheet.
4. Bake 25 min.
5. Meanwhile, mix cream cheese product, yogurt, lemon zest and garlic until blended; refrigerate until ready to use.
6. Toss zucchini with remaining dressing.
7. Add zucchini to pumpkin on prepared baking sheet.
8. Bake 15 min.
9. or until pumpkin and zucchini are tender.
10. Serve pumpkin and zucchini with cream cheese sauce.

pumpkin, italian dressing, philadelphia, yogurt, lemon zest, garlic, zucchini

Taken from www.kraftrecipes.com/recipes/oven-roasted-pumpkin-zucchini-183996.aspx (may not work)