Zucchini Chile-Cheddar Mash

Krystal McDow

By
@kmcdow

I got this recipe from eatingwell.com. It was so delicious!
Nutrition:
Calories:126, Fat:9g, Sat fat:3g, Mono fat:4g, Chol:15mg, Carb:8g, Sugars:0g, Protein:6, Fiber:2g, Sodium:307mg, Potassium:442mg


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Rating:

Serves:

4 (2/3 cup)

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 Tbsp
canola oil
1 1/4 lb
zucchini (2-3 medium), halved lengthwise and sliced
1 medium
onion, chopped
1
4 oz can diced green chiles, drained
1/4 tsp
salt
1/2 c
extra-sharp cheddar cheese

Directions Step-By-Step

1
Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more.
2
Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.
3
*SIDE NOTE*
I didn't have the canned chiles so I diced up jalapenos. I also needed to use my shredded mexican cheese blend with pepperjack so I added that instead of the cheddar and it turned out really good.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy