3 c. shredded zucchini (about 12 oz.)
3/4 c. sliced green onions (including tops)
3 (8 inch) flour tortillas
1 (4 oz.) can diced mild green chilies, drained
1 c. (4 oz.) shredded Monterey Jack cheese
1 (13 oz.) can evaporated skim milk
3 eggs, slightly beaten
1/4 tsp. salt
Dash of pepper
Paprika

Combine zucchini and onion in 4-cup microwave-safe measure; mix lightly.

Microwave (high), uncovered, 4 to 6 minutes or until tender, stirring once. Drain in strainer, gently squeezing out excess moisture.

Cut 2 tortillas in half and stand up around the sides of a 9-inch microwave-safe pie plate so they extend about an inch over the top. Place the remaining tortilla in the center of the pie plate, covering the cut edges of the tortillas. Spread zucchini mixture evenly in tortilla shell. Sprinkle evenly with chilies and cheese. Pour milk into 2-cup microwave-safe measure.

Microwave (high), uncovered, 2 to 3 minutes or until steaming hot. Beat into eggs; add salt and pepper. Pour mixture over cheese. Sprinkle with paprika. Cover with waxed paper.

Microwave (high) 6 to 7 minutes or until edge is set, rotating plate once or twice. Then microwave (medium - 50%) 6 to 7 minutes or until center is set, rotating dish once or twice. Let stand 5 minutes before serving. With full power, microwave for 8 to 9 minutes rotating dish 2 or 3 times.