Vegetarian
Amarillo Squash
Prep Time: 20 min | Cook Time: 30 min | Servings: 6 | Calories: 328
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Prep Time
20 min
Cook Time
30 min
Servings
6
Calories
328
This dish isn’t just delicious; it’s something of an artistic masterpiece! This recipe calls for the use of seasonal fresh ingredients that are not only healthy but robust in flavor as Sargento® Shredded Monterey Jack Cheese to create a tantalizingly cheesy layer that holds the rainbow colored vegetables together with cheesy tortilla chips.
Ingredients
- 2 tsp. vegetable oil
- 1 medium onion, chopped
- 1 lb. zucchini squash, sliced 1/4-inch thick
- 1 lb. yellow summer squash or yellow zucchini, sliced 1/4-inch thick
- 1 cup sour cream
- 1 can (4 oz.) chopped green chilies, undrained
- 1 jar (2 oz.) chopped pimientos, drained
- 2 cups (8 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Shredded 4 Cheese Mexican - Fine Cut
- 1-1/2 cups coarsely crushed cheese-flavored tortilla chips
- Paprika (optional)
Directions
- Heat oil in large, deep nonstick skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add squash; continue cooking 5 minutes or until squash is softened, stirring frequently.
- Combine sour cream, green chilies and pimientos in medium bowl; mix well. Stir in cheese.
- Spoon half of squash mixture in bottom of 11x7-inch glass baking dish or 1-1/2-quart shallow casserole. Top with half of cheese mixture and half the tortilla chips. Repeat layering with remaining squash mixture, cheese mixture and chips. Top with paprika, if desired. Bake in preheated 350°F oven 30 minutes or until bubbly.
