It is the season of overabundance in the summer squash crop department! Gardens everywhere are producing more than most can keep up with, so here's a great way to use up some of that delicious zucchini squash!
This recipe tugs at my heart strings, using three of my favorite ingredients: 1. The nutrient-rich and in season, zucchini squash, 2. Green chile, as I am from the great state where most green chile is locally grown and harvested (use the fresh, not canned, when possible!), and 3. sharp cheddar cheese, because I am human and love a sharp, creamy cheese!
This has become one of our new favorite dishes! I posted the recipe on Facebook last week, and two friends wrote back with rave reviews. One mom, said her family was in a veggie rut and this helped get them out of it. And another said she used fresh green chile from her fridge, and it was delicious.
Here's the easy recipe!
Zucchini Green Chile-Cheddar Mash
1 tablespoon olive oil
4 medium zucchini, halved lengthwise and sliced
1 medium onion, chopped
1 4oz can diced green chiles, drained (we used mild and still had delicious flavor)
1 teaspoon sea salt
1 handful grated extra-sharp cheddar cheese
Heat tablespoon olive oil in large skillet over medium heat.
Add zucchini and onion, stir to coat.
Cover and cook, stirring occasionally, until very soft, about 12-15 minutes. Stir in chiles and salt, until heated through. about 1 minute.
Transfer to a medium bowl. Mash with a potato masher until chunky, not totally smooth. Stir in cheese and serve warm!
We enjoyed this last night with Pepper Steak- great combo!!!