3 zephyr squash or other summer squash, sliced, about 4 cups
1 tablespoon vegetable oil
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 4oz. jar cheese spread
1 10oz can Rotel (tomatoes with green chili peppers)
In a large saucepan, cook squash until tender; drain and mash. In skillet, heat oil; sauté onion and green pepper until tender. Add squash, cheese and tomatoes. Place squash mixture in a buttered 2-quart casserole dish; sprinkle broken tortilla chips on top.
Source: Dana Rattray, www.about.com