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20 minute dinner recipes

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Zucchini Chile-Cheddar Mash


From EatingWell:  July/August 2011

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

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



  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.


Per serving : 126 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 15 mg Cholesterol; 8 g Carbohydrates; 6 g Protein; 2 g Fiber; 307 mg Sodium; 442 mg Potassium

1/2 Carbohydrate Serving

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