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 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.