2 lbs. zucchini
1 med. onion, chopped
2 tbsp. water
1 (8 oz.) sour cream or plain non-fat yogurt
1 (4 oz.) can green chili peppers, drained
1 (2 oz.) jar pimiento, drained
2 c. Monterey Jack cheese (8 oz.)
1 1/2 c. cheese flavored tortilla chips, crushed (6 oz.)

Combine zucchini, onion and water. Cook on 100% power for 9 to 10 minutes, covered. Stir once at 4 1/2 minutes. Drain. Combine next 4 ingredients. Layer 1/2 squash mixture, 1/2 cheese mixture, 1/2 chips. Repeat.

Cook, uncovered, on 70% power for 10 minutes or until heated through, giving dish a half turn after 5 minutes. 8 servings.