This zucchini recipe is a favorite side with our family. I was so happy to find that my mom’s cousin Andrea put it into the wonderful cookbook full of recipes that our family gave us as a wedding gift. I reduced the quantity of the recipe to serve 2-4.
2 large zucchinis, sliced
½ cup chopped roasted green chile (around three chiles)
½ cup chopped onion
garlic powder or salt
salt and pepper
1/8 loaf velveeta cheese
Slice and boil squash. When water boils, add onions. Continue to boil until zucchini is soft enough to mash with a fork. Drain water, mash squash, drain again. Add cheese and chile. (I didn’t have velveeta so I used Colby Jack and American). Stir over low heat while cheese melts. Season to taste. This is a great side dish for when you barbeque chicken or burgers!
Grilled Potato and Shallot Packages
I adapted this from the Grilled Potato and Onion Packages recipe from Epicurious. The only changes I made were to use red potatoes instead of white and to use chopped shallots instead of red onions. I made a couple extra servings to use in hash browns for breakfast tomorrow. Both of these side dishes are great with barbequed chicken on the grill.
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