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    Zucchini Chile-Cheddar Mash

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


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


    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.

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