This was a tasty side dish and a great way to use up extra zucchini. The picture is ugly, but it’s tasty and easy
Mashed Cheddar Chili Zucchini
1/2 tablespoon canola oil or cooking spray
2-3 medium zucchini, halved lengthwise and sliced
1 medium onion, sliced thin
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
pepper, to taste
1/2 cup grated extra-sharp Cheddar cheese
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.
Mash until chunky. Stir in cheese and serve immediately.