Zucchini Chile-Cheddar Mash



1 tablespoon canola oil
1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
1 medium onion, chopped
1 4-ounce can diced green chiles, drained
1/4 teaspoon salt
1/2 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.

Makes: 4 servings.

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