Zucchini Chile-Cheddar Mash & Sausage
• 1 tablespoon canola oil
• 1 1/4 pounds zucchini, halved lengthwise and sliced, (2-3 medium)
• 1 medium onion, chopped
• 1 4-ounce can green chiles, diced, drained
• 1/4 teaspoon salt
• 1/2 cup extra-sharp Cheddar cheese, grated
1 lbs Kielbasa or Sausage
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.
Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.
Tonight I’m serving with a fresh garden salad.