Southwestern Squash Medley

• 4 cups sliced zucchini (about 2 medium)
• 4 cups sliced yellow summer squash (about 3 small)
• 1 medium onion, chopped
• 2 tablespoons water
• 1 cup sour cream
• 1 can (4 ounces) chopped green chilies, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 teaspoon salt
• 2 cups shredded Monterey Jack cheese
• 1-1/2 cups crushed nacho tortilla chips
• 1/4 teaspoon paprika
• Additional sour cream, optional

1. In a 2-qt. microwave-safe dish, combine the zucchini, yellow squash, onion and water. Cover and microwave on high for 7-8 minutes, stirring once; drain well. In a bowl, combine the sour cream, chilies, pimientos and salt; stir in cheese.
2. In an 11x7-in. microwave-safe dish, layer half of the squash mixture, half of the sour cream mixture and half of the tortilla chips. Repeat layers. Sprinkle with paprika.
3. Microwave, uncovered, at 70% power for 7-9 minutes or until heated through, turning dish once. Garnish with additional sour cream if desired.

zucchini, onion, water, sour cream, green chilies, pimientos, salt, shredded monterey, tortilla chips, paprika, sour cream

Taken from www.tasteofhome.com/recipes/southwestern-squash-medley/ (may not work)