Zucchini Chile-Cheddar Mash

1
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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 (2/3 cup)
Prep:
5 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Zucchini Chile-Cheddar Mash

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.

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About Zucchini Chile-Cheddar Mash

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




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