Zucchini Chile-Cheddar Mash

4.0 (63)
Zucchini Chile-Cheddar Mash

This recipe for mashed zucchini with chiles and Cheddar embraces zucchini’s tendency to become very soft when cooked.

Yield: 4 servings, about 2/3 cup each
Active Time: 25
Total Time: 25

Ingredients

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

Preparation

  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.

Nutrition

Nutrition Per Serving

calories 126
fat 9 g (3 g sat, 4 g mono)
cholesterol 15 mg
carbohydrates 8 g
protein 6 g
fiber 2 g
sodium 307 mg
potassium 442 mg

Nutrition Bonus Vitamin C (55% daily value)

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1/2 high-fat meat, 1 fat

From EatingWell July/August 2011