TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 251 calories, 16g fat (10g saturated fat), 45mg cholesterol, 365mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 10g protein.


  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Southwestern Squash Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p58

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