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Zucchini Chile-Cheddar Mash

  • 25 m
  • 25 m
EatingWell Test Kitchen
“This recipe for mashed zucchini with chiles and Cheddar embraces zucchini's tendency to become very soft when cooked.”


    • 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


  • 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.
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