1 tablespoon canola oil1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced1 medium onion, chopped1 4-ounce can diced green chiles, drained1/4 teaspoon salt
1/2 cup grated 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.
2. Stir in chiles and salt; cook until heated through, 1 minute more.
3. Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth.
4. Stir in cheese and serve immediately.
Adapted from EatingWell
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This recipe was most recently featured in
Boston Organics Newsletter No. 27 of 2014.