This is a really good way to eat zucchini, especially as the weather cools. The trick here is to cook the vegetables until they are easily mashed. This recipe can work with many other vegetables, alone or in combination–kohlrabi, celeriac, eggplant, potatoes, and turnips come to mind. Vary the cheese as well. Cans of diced green chiles are available in the Mexican section of most supermarkets. If you like you can chop up a fresh hot pepper, seeded, membranes removed if you like, and add it either with the zucchini at the beginning, or later, as directed for the canned chiles. If you like you can steam, poach or roast the vegetables. Roasting would require tossing the vegetables with oil, for steaming or poaching, you might want to add a bit of oil or butter to the vegetables just before mashing.
1 – 2 T vegetable oil or butter
3 c (seeded) chopped zucchini or summer squash
3/4 c chopped onion
salt and pepper, to taste
a 4 oz can diced green chiles, drained
3/4 c grated cheddar or other cheese, or to taste
chopped fresh herb, for garnish, optional
1. Heat oil in a large skillet. Add zucchini and onion along with some salt and pepper and cook, stirring occasionally, until very soft and lightly browned, about 15 minutes. Stir in canned chiles and heat through, a minute or so longer.
2. Transfer to a bowl. Mash with a potato masher or an immersion blender. If the mixture is not readily mashing you may need to cook it longer. The mash can be a little chunky or smooth. Stir in the cheese. Taste for seasonings.