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Recipes

Amarillo Squash

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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
 

DIRECTIONS

  • 1

    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.

  • 2

    Combine sour cream, green chilies and pimientos in medium bowl; mix well. Stir in cheese.

  • 3

    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.

Amarillo Squash

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 326

Total Fat 22.5g

Saturated Fat 12.5g

Trans Fat 4.8g

Polyunsaturated Fat 1.5g

Cholesterol 71g

Sodium 404g

Carbohydrates 16g

Protein 15g

Dietary Fiber 3g

Vitamin A 133g

Vitamin C 55g

Calcium 396g

Iron 2g