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Zucchini with Green Chile and Cheese and Grilled Potato and Shallot Packages with BBQ Chicken

Tuesday, 16 Sep 2008
 

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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