zucchini chile-cheddar mash

Name: Zucchini Chile-Cheddar Mash
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) canola oil; 1 1/4 pound(s) zucchini (2-3 medium), halved lengthwise and sliced; 1 medium onion, chopped; 1 - 4 oz can diced green chiles, drained; 1/4 teaspoon(s) salt; 1/2 cup(s) extra-sharp cheddar cheese

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Krystal McDow

San Jose, CA

Updated on Jul 28, 2014

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

Rate

prep time 5 Min

cook time 20 Min

method Stove Top

yield 4 (2/3 cup)

Ingredients

1 tablespoon canola oil
1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
1 medium onion, chopped
1 - 4 oz can diced green chiles, drained
1/4 teaspoon salt
1/2 cup extra-sharp cheddar cheese

How To Make zucchini chile-cheddar mash

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.

Step 2

Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.
Step 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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