Zucchini Chile-Cheddar Mash

Zucchini Chile-Cheddar Mash

10 Reviews
From: EatingWell Magazine, July/August 2011

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

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 1¼ pounds zucchini (2-3 medium), halved lengthwise and sliced
  • 1 medium onion, chopped
  • 1 4-ounce can diced green chiles, drained
  • ¼ teaspoon salt
  • ½ cup grated extra-sharp Cheddar cheese


  • Active

  • Ready In

  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 information

  • Serving size: about ⅔ cup
  • Per serving: 127 calories; 9 g fat(3 g sat); 2 g fiber; 8 g carbohydrates; 6 g protein; 51 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 444 IU vitamin A; 33 mg vitamin C; 130 mg calcium; 1 mg iron; 311 mg sodium; 438 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat meat, 1 fat

Reviews 10

September 29, 2016
profile image
By: Dani Oakley
Great easy veggie dish when you have zucchini Coming out of your ears. I used olive oil, Monterey Jack cheese, green onions and fresh Anaheim chilies instead and loved it. I think this could be made into a full entre with something like pasta or polenta etc added. Or great as a healthy yummy side!
September 02, 2016
profile image
By: Louise
This has become my favorite zucchini recipe. I find it tastes very healthy, is easy to make, and it has no weird ingredients that I would never be able to use up. Love it!
October 04, 2013
profile image
By: EatingWell User
This is a great recipe for Zucchini Very good recipe for zucchini. Fast and easy. No oven required in summer temps. The first time I made it as written and added minced garlic (I put garlic in almost everything) and topped it with crushed red pepper. The second time I repeated everything the same but changed the cheese to a hard Italian cheese because that is what I had on hand. Both very good. I think that any flavorful cheese that you like would work great for this recipe. Pros: Fast, Easy, & Cheap
June 21, 2012
profile image
By: EatingWell User
Nice surprise Very yummy recipe! First time I made it I forgot to pick up the canned chilies so I used 1/2 cup Herdez salsa verde. Second time I made it I made the recipe as written. LOVED both versions about the same. Will be making this often!
June 20, 2012
profile image
By: EatingWell User
Fresh and sharp and YUMMY! The fresh sweet zucchini contrasted against the sharp cheddar was delicious! Zucchini and onions in the frying pan smelled so good, this was surprisingly tasty. Pros: Great way to highlight the zucchini flavor! Cons: Wasn't able to really mash the zucchini without mashers
June 20, 2012
profile image
By: EatingWell User
Great staple for use of zucchini Simple recipe for use of zucchini. I did peel and quarter the zucchini so it was easier to mash. A lot of flavor for such few ingredients.
September 09, 2011
profile image
By: Granny48
Great way to use Zucchini This turned out great. I loved the flavor combinations. I used 2% cheese, and it still tasted great. Will definitely make again. Pros: Quick and easy
August 27, 2011
profile image
By: johnroxane
This is a make again zucchini dish This was delicious. If I have any leftover brown rice next time I make this I will add a bit for something different.
August 02, 2011
profile image
By: jlykens
Very Easy, Good Flavor I was also skeptical but really enjoyed this. It reminded me a bit of a mexican-style casserole. I used 2 oz drained chopped jalepenos, which I happened to have in the fridge, instead of the chilis. It was pretty spicy so I'd probably cut it back to 1 oz next time. What a great way to use up summer zucchini!
More Reviews