Southwestern Squash Medley |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Canned green chilies give mild-flavored squash a little zip in this flavorful side dish. Ingredients:
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 (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, drained |
1 jar (2 ounces) diced pimientos, drained |
1/4 teaspoon salt |
2 cups (8 ounces) shredded monterey jack cheese |
1-1/2 cups crushed nacho tortilla chips |
1/4 teaspoon paprika |
additional sour cream, optional |
Directions:
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 11-in. x 7-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. Yield: 8 servings.
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