2 lb. zucchini or yellow summer squash, cut into 1/4" slice (8 c.)
1 med. onion, chopped
2 tbsp. water
8 oz. sour cream
4 oz. green chili peppers, chopped & drained
2 oz. sliced pimiento, drained & chopped
1 c. shredded Monterey Jack cheese
1 1/2 c. tortilla chips, crushed

In a 3 quart casserole, combine squash, onion and water. Microwave, covered, 9 to 10 minutes on High, stirring once. Drain. Stir together sour cream, peppers and pimiento. Fold in cheese.

In a 12"x7" baking dish, layer half the squash mixture, half the cheese mixture and half the chips. Repeat layers. Sprinkle with paprika. Microwave, uncovered on Medium High for 10 minutes or until heated through, giving dish 1/2 turn after 5 minutes. Makes 8 servings.