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Southwestern Squash Medley

 Southwestern Squash Medley
Canned green chilies give mild-flavored squash a little zip in this flavorful side dish.
8 ServingsPrep/Total Time: 25 min.

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

  • 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.
  • 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.
  • 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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Southwestern Squash Medley (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 251 calories, 16 g fat (10 g saturated fat), 45 mg cholesterol, 365 mg sodium, 15 g carbohydrate, 3 g fiber, 10 g protein.